Aplicação das tecnologias conjugadas de ultrafiltração e eletrodiálise ao soro de leite proveniente da indústria láctea para posterior reuso
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2019-03
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Stülp, Simone
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O soro do leite é um subproduto de grande relevância para indústria láctea, devido seu volume produzido, bem como sua qualidade nutricional. Surge da produção de queijo onde para cada quilograma produzido, em média dez litros de soro de leite são gerados. Esse consiste, basicamente, de 94 a 95% de água, 3,8 a 4,9% lactose, 0,8 a 1% proteínas e 0,7 a 0,8 de minerais. Devido ao valor biotecnológico do soro torna-se fundamental a utilização de tecnologias limpas para separação, concentração e purificação desses componentes do soro do leite. Um dos passos essenciais para produção de produtos biotecnológicos é a utilização de spray dryers. A presença de ácido lático no soro (contendo íons lactato) promove produtos mais suscetíveis a absorção de umidade, devido à natureza higroscópica dos íons lactato, e isso leva a formação de aglomerados de pó que não são tolerados ao processo. Por esse motivo, que os processos de separação por membrana surgem como tecnologia limpa como importante ferramenta para separação dos componentes do soro do leite como as proteínas e lactose, como formas de valorizar esse derivado lácteo e contribuir para melhorar o meio ambiente, proporcionando ganhos para a indústria. Sendo assim esse trabalho teve objetivo de aplicar as técnicas de Ultrafiltração (UF) em sequência de Eletrodiálise (ED) em escala piloto. O soro de leite (5% concentração) foi tratado duas vezes pela técnica de UF com pressão de 4 bar (vazão de 20 L
h -1). O permeado obtido foi submetido a técnica de ED, onde foi aplicado 12 V por um período de tempo de 4 horas. Para avaliação de UF foram avaliados parâmetros de turbidez, cor, e pH. Referente a técnica de ED, parâmetros como pH, condutividade, cálcio, sódio e concentração de ácido lático foram avaliados. A unidade de ED foi operada com voltagem constante numa faixa de 3 a 12 V. Após os processos de UF e ED o pH permaneceu inalterado. Após o tratamento de UF a turbidez inicial foi reduzida a 99,9%. A concentração de cálcio após ED foi reduzida em 36% e a concentração de ácido lático em 80% após UF e ED. Esses resultados apontam para uma possível combinação das técnicas de UF e ED para tratamento de soro de
leite sinaliza o potencial de usar ainda mais as soluções resultantes como insumos em novas aplicações na indústria alimentícia, como a lactose.
Whey is one of the by-subproducts of high added value in the dairy industry, by the expressive volume generated as well as is compounded of important nutrients I In this process, for each kilogram of cheese produced, an average of 10 liters of whey is generated. It consists, basically, of 94 to 95% water, 3.8 to 4.9% lactose, 0.8 to 1.0% protein and 0.7 to 0.8% of minerals. Due to the biotechnological value of whey, clean technologies to separate, concentrate and purified, all the whe compounds. One of the mainly stages for the production of biotechnological products is dry out the whey using spray dryer equipment. The presence of lactic acid in whey (containing lactate ions) promotes products that are more susceptible to moisture absorption, as a consequence of, the hygroscopic behavior, which allows the formation of powdered agglomerates that cannot be tolerated in this process. The membrane separation processes (MSP) go through clean technology which play an important role in the separation of whey components,such as proteins and lactose with subsequent drying, which are ways of valorizing this dairy derivative, at the same time contributing to the environment improvement and providing gains to industries. This work aims at applying the Ultrafiltration (UF) technique, and subsequently, the Electrodialysis (ED) in pilot scale plant. The whey was reconstituted whey (5% concentration) was treated twice by the UF technique, whith pressure of 4 bar (flow mode 20 L h -1). The permeate obtained was submitted to the ED technique, in which 12 V were applied for 4 hours. In order to evaluate the UF, parameters as turbidity, color, and pH were used. Regarding the ED technique, parameters as pH, conductivity, calcium, sodium and lactic acid concentration were evaluated. The electrodialysis unit was operated with a constant voltage, and was tested the range of 3 to 12 V. After the UF and ED processes, the pH remained unchanged. Thereafter the UF treatment, the initial turbidity was reduced by 99.9%. In terms of parameter reduction after ED, the calcium concentration was decreased in 36.0% soon after UF and ED treatments, and the lactic acid concentration, 80.0%. These results point to the possible combination of UF and ED to treat the whey and signals the potential of furthe the resulting solutions as inputs in new applications in the food industry such as lactose.
Whey is one of the by-subproducts of high added value in the dairy industry, by the expressive volume generated as well as is compounded of important nutrients I In this process, for each kilogram of cheese produced, an average of 10 liters of whey is generated. It consists, basically, of 94 to 95% water, 3.8 to 4.9% lactose, 0.8 to 1.0% protein and 0.7 to 0.8% of minerals. Due to the biotechnological value of whey, clean technologies to separate, concentrate and purified, all the whe compounds. One of the mainly stages for the production of biotechnological products is dry out the whey using spray dryer equipment. The presence of lactic acid in whey (containing lactate ions) promotes products that are more susceptible to moisture absorption, as a consequence of, the hygroscopic behavior, which allows the formation of powdered agglomerates that cannot be tolerated in this process. The membrane separation processes (MSP) go through clean technology which play an important role in the separation of whey components,such as proteins and lactose with subsequent drying, which are ways of valorizing this dairy derivative, at the same time contributing to the environment improvement and providing gains to industries. This work aims at applying the Ultrafiltration (UF) technique, and subsequently, the Electrodialysis (ED) in pilot scale plant. The whey was reconstituted whey (5% concentration) was treated twice by the UF technique, whith pressure of 4 bar (flow mode 20 L h -1). The permeate obtained was submitted to the ED technique, in which 12 V were applied for 4 hours. In order to evaluate the UF, parameters as turbidity, color, and pH were used. Regarding the ED technique, parameters as pH, conductivity, calcium, sodium and lactic acid concentration were evaluated. The electrodialysis unit was operated with a constant voltage, and was tested the range of 3 to 12 V. After the UF and ED processes, the pH remained unchanged. Thereafter the UF treatment, the initial turbidity was reduced by 99.9%. In terms of parameter reduction after ED, the calcium concentration was decreased in 36.0% soon after UF and ED treatments, and the lactic acid concentration, 80.0%. These results point to the possible combination of UF and ED to treat the whey and signals the potential of furthe the resulting solutions as inputs in new applications in the food industry such as lactose.
Descrição
Palavras-chave
Soro de leite; Ácido lático; Ultrafiltração; Eletrodiálise; Wey protein; Lactic Acid; Ultrafiltration; Electrodialysis
Citação
OBERHERR, Renata. Aplicação das tecnologias conjugadas de ultrafiltração e eletrodiálise ao soro de leite proveniente da indústria láctea para posterior reuso. 2019. Dissertação (Mestrado) – Curso de Sistemas Ambientais Sustentáveis, Universidade do Vale do Taquari - Univates, Lajeado, 26 fev. 2019. Disponível em: http://hdl.handle.net/10737/2518.