Electrical aspects at the electroactivation of dispersed media

Abstract

Electroactivation as a sustainable method for processing dispersed media, in particular, by-products such as whey and other food residues, for example, the recovery of whey proteins, is an alternative which can be a replacement for conventional methods. The results of the research regarding the establishment of the factors that influence the electroactivation of whey, the understanding of the physico-chemical and biochemical processes that are carried out when the electric current passes through a dispersed medium with a complex biological structure such as whey, allowed us to develope the principles and the construction scheme of some electrolyzers with different geometric configurations and constructive parameters, adapted to the particularities and technological requirements of the processing of secondary dairy products with the extraction of mineral protein concentrates and the simultaneous isomerization of lactose into lactulose. Different types of electrolyzers with certain geometrical/constructive parameters have been investigated, which allows the non-residual processing of whey.