Whey processing and separation technology : state of the art and new developments

J.M.K. Timmer, H.C. Horst, van der

    Research output: Contribution to journalArticleAcademicpeer-review

    Abstract

    The state-of-the-art in the application of membranes in the processing of whey is briefly discussed and a few topics are highlighted. New developments in cross-flow microfiltration, such as the transverse flow module, the application of flow pulsation and secondary flows to improve membrane performance, will be discussed in terms of possibilities to reduce investment and energy costs of membrane processing. Trends in whey processing using membranes, especially the fractionation of whey into its individual components and the separation of protein hydrolysates, will be reviewed. The influence of electrostatic effects, in addition to size effects, on the separation process and the application of electric fields is focused upon. Comments are made on the needs and possibilities for research in the next decade.
    Original languageEnglish
    Pages (from-to)40-65
    JournalWhey: Bulletin
    Issue number9804
    Publication statusPublished - 1998

    Fingerprint

    Membranes
    Processing
    Microfiltration
    Secondary flow
    Fractionation
    Electrostatics
    Electric fields
    Proteins
    Costs

    Cite this

    Timmer, J. M. K., & Horst, van der, H. C. (1998). Whey processing and separation technology : state of the art and new developments. Whey: Bulletin, (9804), 40-65.
    Timmer, J.M.K. ; Horst, van der, H.C. / Whey processing and separation technology : state of the art and new developments. In: Whey: Bulletin. 1998 ; No. 9804. pp. 40-65.
    @article{1d3fe55cb40a4382a22ee14203cbea0b,
    title = "Whey processing and separation technology : state of the art and new developments",
    abstract = "The state-of-the-art in the application of membranes in the processing of whey is briefly discussed and a few topics are highlighted. New developments in cross-flow microfiltration, such as the transverse flow module, the application of flow pulsation and secondary flows to improve membrane performance, will be discussed in terms of possibilities to reduce investment and energy costs of membrane processing. Trends in whey processing using membranes, especially the fractionation of whey into its individual components and the separation of protein hydrolysates, will be reviewed. The influence of electrostatic effects, in addition to size effects, on the separation process and the application of electric fields is focused upon. Comments are made on the needs and possibilities for research in the next decade.",
    author = "J.M.K. Timmer and {Horst, van der}, H.C.",
    year = "1998",
    language = "English",
    pages = "40--65",
    journal = "Whey: Bulletin",
    number = "9804",

    }

    Timmer, JMK & Horst, van der, HC 1998, 'Whey processing and separation technology : state of the art and new developments', Whey: Bulletin, no. 9804, pp. 40-65.

    Whey processing and separation technology : state of the art and new developments. / Timmer, J.M.K.; Horst, van der, H.C.

    In: Whey: Bulletin, No. 9804, 1998, p. 40-65.

    Research output: Contribution to journalArticleAcademicpeer-review

    TY - JOUR

    T1 - Whey processing and separation technology : state of the art and new developments

    AU - Timmer, J.M.K.

    AU - Horst, van der, H.C.

    PY - 1998

    Y1 - 1998

    N2 - The state-of-the-art in the application of membranes in the processing of whey is briefly discussed and a few topics are highlighted. New developments in cross-flow microfiltration, such as the transverse flow module, the application of flow pulsation and secondary flows to improve membrane performance, will be discussed in terms of possibilities to reduce investment and energy costs of membrane processing. Trends in whey processing using membranes, especially the fractionation of whey into its individual components and the separation of protein hydrolysates, will be reviewed. The influence of electrostatic effects, in addition to size effects, on the separation process and the application of electric fields is focused upon. Comments are made on the needs and possibilities for research in the next decade.

    AB - The state-of-the-art in the application of membranes in the processing of whey is briefly discussed and a few topics are highlighted. New developments in cross-flow microfiltration, such as the transverse flow module, the application of flow pulsation and secondary flows to improve membrane performance, will be discussed in terms of possibilities to reduce investment and energy costs of membrane processing. Trends in whey processing using membranes, especially the fractionation of whey into its individual components and the separation of protein hydrolysates, will be reviewed. The influence of electrostatic effects, in addition to size effects, on the separation process and the application of electric fields is focused upon. Comments are made on the needs and possibilities for research in the next decade.

    M3 - Article

    SP - 40

    EP - 65

    JO - Whey: Bulletin

    JF - Whey: Bulletin

    IS - 9804

    ER -