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Start Over Descriptor "Llet de cabra" Topic food science
2 results on '"Llet de cabra"'

1. Goat milk concentrated by nanofiltration: flow decline modeling and characterization

Author

Maria Helena Machado CANELLA, Giordana Demaman AREND, Lenilton Santos SOARES, Leandro Antunes de Sá PLOÊNCIO, Luciano MOLOGNONI, Heitor DAGUER, Erick Almeida ESMERINO, Ramon SILVA, Eduard HERNANDEZ, Elane Schwinden PRUDENCIO, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, and Universitat Politècnica de Catalunya. HorPTA - Horticultura: producció, transformació i aprofitament

Subjects
Llet de cabra, Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la llet [Àrees temàtiques de la UPC], concentration, goat milk, membrane separation, permeate flux, milk components, Food Science, Biotechnology, Goat milk industry
Abstract

The skimmed goat milk was submitted to the nanofiltration process using a volume reduction factor (VRF) equal to 2. It was verified a rapid decrease of the permeate flux at a low time, with a continuous flux, caused by the reversible resistance, which is characterized by the standard and complete blocking. The combined fouling model was evaluated, including complete pore blocking and cake filtration mechanism, which described the skimmed goat milk nanofiltration behavior. For the VRF equal to 2 was determined the total solids, protein, lactose, ash, mineral fraction content, which increased successfully with the nanofiltration process. The Power Law and Herschel-Buckley models were fitting to describe the flow behavior for retentate, which presented the higher apparent viscosity. Objectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura

Published
2023

2. Optimization of goat milk vacuum-assisted block freeze concentration using responsesurface methodology and NaCl addition i

Author

E. Hernández, Mónica Blanco, M. Raventós, Adriana Cibele de Mesquita Dantas, Maria Helena Machado Canella, Elane Schwinden Prudencio, Universitat Politècnica de Catalunya. Doctorat en Tecnologia Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. Departament de Matemàtiques, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, and Universitat Politècnica de Catalunya. GRHCT - Grup de Recerca d'Història de la Ciència i de la Tècnica

Subjects
Optimization, Concentration, Chromatography, Chemistry, Vacuum assisted, Sodium, Sodium chloride, technology, industry, and agriculture, chemistry.chemical_element, Total dissolved solids, Caprine milk, Enginyeria agroalimentària::Ramaderia::Bestiar caprí [Àrees temàtiques de la UPC], body regions, Llet de cabra, chemistry.chemical_compound, surgical procedures, operative, Yield (chemistry), Vacuum thawed, Response surface methodology, Lactose, Food Science, Goat milk-Research
Abstract

Response Surface Methodology was applied to optimize the effects of freezing time, vacuum conditions, and time under vacuum regarding concentrated yield response, resulting from optimal parameters of the milk vacuum-assisted block freeze concentration process. Additionally, it was verified the NaCl influence, using different salt contents (0.5, 1, 1.5, and 2%) addition and freezing time of 1 day, vacuum equal to 10 kPa, and time under vacuum 60 min, in goat milk vacuum-assisted freeze concentration performance. The concentrate with 1.5 and 2% of NaCl addition showed the highest values for the total solids (35.06 and 36.21 g 100 g−1) and protein contents (10.43 and 10.70 g 100 g−1), while the concentrate without NaCl addition concentrated more lactose content (17.42 g 100 g−1). The samples with 1.5 and 2% of NaCl addition reached parameters of the process more satisfactory with a concentrate yield of 85.79 and 92.14%, concentration percentage of 28 and 32%, and efficiency of process approximately of 90%. Finally, the best performance was observed when used 1.5 and 2% NaCl addition in the goat milk submitted to the vacuum-assisted freeze concentration process.

Published
2020

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