Rezumat
The paper deals with formulation and solution of the problem of Joule heating of the milk whey during its treatment by a direct electric current is. The aim of the treatment is to obtain proteins, lactose and other nutrition sub- stances. The model is based on the solution of the equation of the equilibrium between the heat of Joule dissipation and the heat obtained by the whey and surrounding media. The results of the experimental studies related to the influence of various temperature regimes and conditions on the electrical whey treatment are given. The results have been obtained for various types of membranes and compositions of the anodic liquid. The comparison of the model with the experi- mental data confirms its validity.