6 research outputs found
Projection Colour Moiré Technique for 3-D Surface Reconstruction
No full textMoiré effect is an optical phenomenon that occurs in consequence of the coincidence of two periodical structures, gratings.
Nowadays the moiré effect is used for contour generation of three-dimensional objects and measurements of deformation: strain
analysis, linear or angular displacements and vibration analysis. Projection moiré method is a typical method for
three-dimensional measurements. To find the absolute order of a fringe (z-coordinate of the object under research) one must
define the difference in depth between two points by the moiré patterns. But to present day for extraction of an object´s
three-dimensional information several moiré patterns and image processing methods such as Fourier-transform method, temporal
phase shifting technique were needed, since from one moiré image it´s impossible to determine whether the object is concave or
convex. It means that it was impossible to work with dynamic objects in real-time operation mode. Here we present colour moiré
projection technique that resolves the arising problem of ambiguities in moiré patterns by application of only one moiré
pattern. This method is based on application of colour rulings to gratings in projection moiré technique
The research of whey permeate mineral profile at different stages of membrane filtration
No full textWhey permeate powder is widely used in technologies of various line groups of food products, but the main limiting factor of its application is its high ash content. This research aimed to establish the efficiency of ash reduction and change of mineral profile at various stages of production for obtaining demineralized whey permeate powder suitable for further usage in technologies of lactose. The experiments were carried out following the referee method and the common methods used in research practice. The objects of research were cheese whey and its concentrate and permeate obtained in the process of ultrafiltration (UF), nanofiltration (NF), electrodialysis (ED), vacuum-evaporating and spray drying. UF made it possible to remove partially Ca2+, total phosphorus, and Mg2+ from cheese whey, NF was effective in removing part of K+, Ca2+, Fe2+, Mg2+, Cu2+, Cl- and total phosphorus from UF-permeate. Using polymer membranes made it possible to obtain the NF-concentrate containing mainly lactose and increase the efficiency of ED due to their high permeability relative to water, as well as their ability to eliminate proteins and partially some ions of mineral salts. The mass fraction of ash in the finished product decreased by 93.0% compared with cheese whey, as well as Na+ and K+ by 89-94%, and Ca2+ and Mg2+ by 60-75%; the total phosphorus – by 78%; chlorides – by 70%. The obtained results allow to justify the technological operation sequence to produce a product suitable for further usage as a raw material for highly purified lactose
Whey Permeate Mineral Profile at Various Stages of Membrane Filtration
No full textBackground and Objective: Whey permeate powder is widely used in technologies of various line groups of food products, but the major limiting factor of its use is its high ash content. The aim of this study was to establish efficiency of ash decrease and change of mineral profile at various stages of production for producing demineralized whey permeate powder appropriate for further use in technologies of lactose.
Material and Methods: Experiments were carried out based on the referee method and the common methods used in research practice. In this study, cheese whey and its concentrates and permeates achieved in the process of ultrafiltration, nanofiltration, electrodialysis, vacuum-evaporating and spray drying were used.
Results and Conclusion: Ultrafiltration made it possible to partially remove Ca2+, total phosphorus and Mg2+ from cheese whey and nanofiltration was effective in partially remove of K+, Ca2+, Fe2+, Mg2+, Cu2+, Cl- and total phosphorus from ultrafiltration-permeates. Use of polymer membranes made it possible to prepare nanofiltration-concentrates with majorly lactose and increase the efficiency of electrodialysis due to their high permeability relative to water as well as their ability to eliminate proteins and partially ions of mineral salts. The mass fraction of ash in the final product decreased by 93.0%, compared to cheese whey. Furthermore, Na+ and K+ decreased by 89-94%, Ca2+ and Mg2+ decreased by 60-75%, the total phosphorus decreased by 78% and chlorides decreased by 70%. Results allow justifying the technological operation sequence to make products appropriate for further uses as raw materials for highly purified lactose.
Conflict of interest: The authors declare no conflict of interest
The Rehydration Ability of Whey Ingredients
No full textThe purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80), and cheese whey permeate, both produced under the conditions of the PJSC Dairy “Voronezhsky”.WPC-80 and the whey permeate dissolution processes were studied using microscopy. Water-impermeable hydrophobic layers were formed at the boundary, preventing water penetration into dry particles. The result was a higher dissolution timeforWPC-80 compared with whey permeate. When WPC-80 came into contact with water,it initially formed an obtuse wetting angle with a slow change over time. Whey permeate reached the equilibrium wetting angle more quickly. Quickreconditioning of WPC moisture content required avoiding capillary penetration of water, which created a turbulent liquid flow. The application of these ingredients in different food industry areas can reduce the costs for finished products, contribute to cost-effectiveness, increase the total production, and reduce environmental risks.
Keywords: whey protein concentrate, whey permeate powder, water-wetting, dissolutio
