Abstract
UDC 637.344.2 (637.024), 637.344.8
https://doi.org/10.52577/eom.2024.60.1.114
The article presents a method for processing whey with a low protein content during electroactivation carried out in different electrolyzers with different ratios of the volume of whey processed to the surface of the electrode (cathode) different geometric shapes and different distances between the electrodes and the membrane, which affects specific energy consumption per unit volume. The recovery of whey proteins depending on the main parameters characterizing electroactivation to optimize the technical characteristics of electrolyzers is analyzed.
Keywords: secondary dairy products, whey, whey proteins, electroactivation, electrolyzers, constructive-geometrical parameters.