Production of concentrated whey beverage by osmotic membrane distillation: Comparative evaluation of feed effect on process efficiency and product quality

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dc.authoridCinar, Kadir/0000-0001-5488-652X
dc.authoridbagci, ufuk/0000-0002-1511-2465
dc.authorwosidCinar, Kadir/ABF-5591-2021
dc.authorwosidbagci, ufuk/JFA-0267-2023
dc.contributor.authorGulec, Haci Ali
dc.contributor.authorCinar, Kadir
dc.contributor.authorBagci, Ufuk
dc.contributor.authorBagci, Pelin Onsekizoglu
dc.date.accessioned2024-06-12T11:17:32Z
dc.date.available2024-06-12T11:17:32Z
dc.date.issued2021
dc.departmentTrakya Üniversitesien_US
dc.description.abstractReconstituted whey powder (RCW), whey released after rennet-coagulation (PW) and microfiltration permeate of skim milk (IW) were used to produce concentrated beverage by osmotic membrane distillation (OMD). Effect of feed type on OMD performance and on final quality were evaluated. The use of IW not only promoted the greatest initial permeate flux but also reduced the operation time of OMD needed to reach 15.7 +/- 0.4 Brix, as compared with PW and RCW. Based on mineral and amino acid intake, the concentrated IW corresponded to 50 +/- 3% and 76 +/- 5% of equal amount of skim milk, respectively. While IW beverage was a good source of isoleucine, PW beverage provided adequate intake of valine besides leucine and isoleucine. Along with the better process performance, the use of IW in OMD resulted in obtaining plain concentrated whey beverage having comparable nutritive value with the PW and the RCW, and better clarity. (c) 2021 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipFund of Scientific Research Projects of Trakya University (TUBAP) [2017/207]en_US
dc.description.sponsorshipThe authors gratefully thanks to Mr. Saffet Celik and Mrs. Nebiye Pelin Turker who are the specialists on amino acid and mineral analyses, respectively, in Trakya University Technology Research Development Application and Research Centre. This research was supported by the Fund of Scientific Research Projects of Trakya University (TUBAP, Grant No: 2017/207) .en_US
dc.identifier.doi10.1016/j.idairyj.2021.105115
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85108179448en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105115
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24753
dc.identifier.volume121en_US
dc.identifier.wosWOS:000709469600027en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAmino-Acidsen_US
dc.subjectComponentsen_US
dc.subjectOsmosisen_US
dc.subjectColoren_US
dc.subjectMilken_US
dc.titleProduction of concentrated whey beverage by osmotic membrane distillation: Comparative evaluation of feed effect on process efficiency and product qualityen_US
dc.typeArticleen_US

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