Antónia Macedo - Academia.edu (original) (raw)

Papers by Antónia Macedo

Membranes

The environmental impact of biowaste generated during animal production can be mitigated by apply... more The environmental impact of biowaste generated during animal production can be mitigated by applying a circular economy model: recycling, reinventing the life cycle of biowaste, and developing it for a new use. The aim of this study was to evaluate the effect of adding sugar concentrate solutions obtained from the nanofiltration of fruit biowaste (mango peel) to slurry from piglets fed with diets incorporating macroalgae on biogas production performance. The nanofiltration of ultrafiltration permeates from aqueous extracts of mango peel was carried out using membranes with a molecular weight cut-off of 130 Da until a volume concentration factor of 2.0 was reached. A slurry resulting from piglets fed with an alternative diet with the incorporation of 10% Laminaria was used as a substrate. Three different trials were performed sequentially: (i) a control trial (AD0) with faeces resulting from a cereal and soybean-meal-based diet (S0); (ii) a trial with S1 (10% L. digitata) (AD1), and ...

European Food Research and Technology

A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to f... more A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The final prototype was subjected to food pairing and food design with incremental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the projec...

Lição apresentada em Provas Públicas para Professor Coordenador no Instituto Politécnico de Beja,... more Lição apresentada em Provas Públicas para Professor Coordenador no Instituto Politécnico de Beja, por Antónia Teresa Zorro Nobre Macedo, 2017

Este trabalho teve como objetivos comparar o desempenho de duas membranas de ultrafiltração para ... more Este trabalho teve como objetivos comparar o desempenho de duas membranas de ultrafiltração para a recuperação da fração proteica de sorelho de ovelha e avaliar métodos de dia/ultrafiltração para a sua purificação. O trabalho experimental envolveu a realização de ensaios de ultrafiltração e dia- ultrafiltração até um fator de concentração volúmico (FCV) de 2,0, com membranas RC70PP e ETNA 01 PP, de pesos moleculares de corte de 10 e 1 kDa, respetivamente. Os ensaios foram realizados nas mesmas condições de pressão, caudal de circulação e temperatura, respetivamente 2,0 bar, 10 Lmin-1e 25°C. Os ensaios de dia-ultrafiltração foram realizados em modo descontínuo, com diferentes metodologias: só com adição de água (simples) e com adição intercalada de diafiltrado (mista). O desempenho das membranas foi determinado em termos de fluxos de permeado e coeficientes de rejeição aparente aos sólidos totais, sais, proteína e lactose. As membranas ETNA 01 PP apresentaram menores fluxos de permea...

Proceedings of Renaissance of the regions of Southern Europe, University of Evora: july 10-11, 2014.

Foods

Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers... more Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds. There is still a lack of information about the potential of membrane processes to recover the nutritive/functional compounds present in aqueous extracts of those bioproducts. This research is addressed to study the performance of ultrafiltration (UF), followed by nanofiltration (NF) of UF permeates, to fractionate the compounds present in aqueous extracts of mango peel. Both UF and NF concentration processes were carried up to a volume concentration factor of 2.0. Membranes with molecular weight cut-offs of 25 kDa and 130 Da were used in the UF and NF steps, respectively. UF and NF concentrates showed antioxidant activity, attributed to t...

Water Science and Technology, 2005

Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not... more Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from "Serpa" cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.

Membranes, 2021

Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic... more Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein reten...

 Second cheese whey is fractionated by a sequence of three membrane processes: wide UF (NMWCO= 1... more  Second cheese whey is fractionated by a sequence of three membrane processes: wide UF (NMWCO= 10 kDa), tight UF (NMWCO= 1 kDa) and NF.  Nitrogenous compounds (as N kjeldahl) are concentrated in all the processes (both in UF and NF), being rejections about 71%.  Lactose is fully rejected by NF and minerals are mainly rejected by NF (62,2%).  The best performance was achieved in the 1 st UF. Further studies about performance of NF are needed. Introduction •Second ovine cheese whey (SCW), a byproduct of the production of sheep whey cheese (Fig. 1), has a high nutritive value (proteins, amino acids, lactose, minerals). •Despite high volumes generated (about 18 L of SCW by kg -1 of whey cheese produced), SCW is not recovered, causing problems in water treatment plants, due to its highest BOD5 and COD (10,200 mg O2 L -1 and 69,500 mg O2 L -1 , respectively). •Studies about valorization of this dairy fluid are needed. Fig.1 Traditional process of production of ovine cheese, curd chees...

Membranes, 2021

Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic... more Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein reten...

Este projecto apresenta uma proposta em Design & Tecnologia Alimentar, nas areas dos produtos vin... more Este projecto apresenta uma proposta em Design & Tecnologia Alimentar, nas areas dos produtos vinagreiros ( Agrio ) e emulsoes alimentares ( Emulsio ). Harmoniza caracteristicas tecnologicas e a aptidao para food pairing , com tradicoes gastronomicas, Nouvelle Cuisine , preocupacoes com a alimentacao na saude e localizacao privilegiada da ESAS, no Ribatejo, onde se localiza o principal polo vinagreiro e de emulsoes alimentares do pais. Iniciado em 2009 e com prototipos finais desenvolvidos, com a participacao de estudantes, propoe o desenvolvimento de novos produtos que se perfilam para mercados gourmet , diet ou vegan/veggy , atraves de metodologias sustentaveis, que conferem valor, nobreza e conhecimento cientifico. Os prototipos, delineados para assegurar inovacao e conveniencia - longa vida util, multiplas aplicacoes na industria/restauracao - perspectivam a requalificacao de materias-primas dispendiosas/sazonais/excedentarias e valorizacao de subprodutos, garantindo, simultanea...

Cheese whey, the co-product from cheese making processes, is a natural and cheap source of high v... more Cheese whey, the co-product from cheese making processes, is a natural and cheap source of high value compounds, mainly proteins, small peptides, oligosaccharides, lactose, and minerals. Lactose is the main component (about 90%) of the dry extract of cheese whey. This carbohydrate has plenty of application in the food and pharmaceutical industries due to its relative low sweetening power, caloric value, and glycemic index. Besides, lactose is currently available for diverse physicochemical properties, namely particle size, bulk density, distribution, and flow characteristics, extending its use for a larger range of applications. Recovery of lactose from cheese whey can be carried out through different processes, such as membrane processes, crystallization, anti-solvent crystallization, and sonocrystallization. This chapter aims to furnish a deep insight into the performance of membrane processes for lactose recovery from cheese whey.

Foods, 2021

Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses ... more Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, pr...

Nanofiltration, Jul 11, 2018

Nanofiltration (NF) technology offers several advantages over classic separation processes. NF me... more Nanofiltration (NF) technology offers several advantages over classic separation processes. NF membranes have been increasingly implemented in water treatment processes (e.g., desalination of brackish water and seawater) and for wastewater (e.g., textile, pulp and paper, pharmaceutical, and agro-industrial). The specific selectivity toward small solutes and the lower energy consumption of NF membranes have enhanced their use. However, some drawbacks need to be faced when NF is applied on an industrial scale. The main drawback is fouling that reduces the production capacity of the plant and shortens the membrane service lifetime if of irreversible nature, thus increasing the operating and capital costs. Moreover, fouling alters the selectivity of the membrane and thus the rejection efficiency. This chapter focuses the use of NF for the treatment of different agro-industrial effluents (such as dairy, tomato, and olive oil) and addresses membrane fouling as the main drawback against NF competitiveness.

Fuel and Energy Abstracts, 2011

Ultrafiltration of pretreated whey is assessed in terms of permeation patterns for the membranes ... more Ultrafiltration of pretreated whey is assessed in terms of permeation patterns for the membranes M1 (ETNA10PP), M2 (GR61PP) and M3 (GR81PP). Permeation experiments were carried out at different transmembrane pressures and cross-flow velocities, for studying the influence of these operating conditions on permeate fluxes. The modeling of ultrafiltration was performed in terms of permeate fluxes adjusting the resistances-in-series model. The results showed that the M1 allows higher permeate fluxes and displays the conventional pattern of linear variation of permeate fluxes with transmembrane pressure for lower pressures. With membranes M2 there is a linear variation of permeate fluxes with transmembrane pressure in all the pressure range and for the three feed circulation velocities studied. The membrane M3 has the lowest permeate fluxes and shows for the two higher feed circulation velocities (0.94 m/s and 1.23 m/s) a linear variation of permeate fluxes with transmembrane pressure, in...

Membranes

The amount of cheese whey generated from the production of speciality sheep and goat cheese is si... more The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 106 Pa and a circulation velocity of 1.42 m·s−1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 106 Pa and a circulation velocity of 0.94 m·s−1, until a VCF of 2.0. Fr...

Products from Olive Tree, 2016

During the last few decades, olive oil industrial sector has grown as a result of the modernizati... more During the last few decades, olive oil industrial sector has grown as a result of the modernization of olive oil mills, in response to the increasing demand of olive oil worldwide. As an undesired side effect, the amount of olive mill effluents (OME) increased, especially as a result of changing old batch press method for the continuous centrifugation-based olive oil production processes currently used, which ensure higher productivity. This chapter presents the state of the art of OME management, with focus on biological and advanced oxidation processes, either alone or in combination, varying in complexity, ease of operation and costs associated. Up to this moment, there isn't a management strategy that can be adopted in a global scale, feasible in different socioeconomic contexts and production scales. The most reasonable approach is to regard OME valorisation as a regional problem, defining decentralized treatment that in some cases can be implemented for a group of olive oil mills in the same geographic area. This aspect is receiving strong attention as European Commission is promoting the transition towards a circular economy, which aims at "closing the production loop" by recycling and reusing resources, bringing benefits for the environment, society and the economy.

Membranes

The environmental impact of biowaste generated during animal production can be mitigated by apply... more The environmental impact of biowaste generated during animal production can be mitigated by applying a circular economy model: recycling, reinventing the life cycle of biowaste, and developing it for a new use. The aim of this study was to evaluate the effect of adding sugar concentrate solutions obtained from the nanofiltration of fruit biowaste (mango peel) to slurry from piglets fed with diets incorporating macroalgae on biogas production performance. The nanofiltration of ultrafiltration permeates from aqueous extracts of mango peel was carried out using membranes with a molecular weight cut-off of 130 Da until a volume concentration factor of 2.0 was reached. A slurry resulting from piglets fed with an alternative diet with the incorporation of 10% Laminaria was used as a substrate. Three different trials were performed sequentially: (i) a control trial (AD0) with faeces resulting from a cereal and soybean-meal-based diet (S0); (ii) a trial with S1 (10% L. digitata) (AD1), and ...

European Food Research and Technology

A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to f... more A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The final prototype was subjected to food pairing and food design with incremental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the projec...

Lição apresentada em Provas Públicas para Professor Coordenador no Instituto Politécnico de Beja,... more Lição apresentada em Provas Públicas para Professor Coordenador no Instituto Politécnico de Beja, por Antónia Teresa Zorro Nobre Macedo, 2017

Este trabalho teve como objetivos comparar o desempenho de duas membranas de ultrafiltração para ... more Este trabalho teve como objetivos comparar o desempenho de duas membranas de ultrafiltração para a recuperação da fração proteica de sorelho de ovelha e avaliar métodos de dia/ultrafiltração para a sua purificação. O trabalho experimental envolveu a realização de ensaios de ultrafiltração e dia- ultrafiltração até um fator de concentração volúmico (FCV) de 2,0, com membranas RC70PP e ETNA 01 PP, de pesos moleculares de corte de 10 e 1 kDa, respetivamente. Os ensaios foram realizados nas mesmas condições de pressão, caudal de circulação e temperatura, respetivamente 2,0 bar, 10 Lmin-1e 25°C. Os ensaios de dia-ultrafiltração foram realizados em modo descontínuo, com diferentes metodologias: só com adição de água (simples) e com adição intercalada de diafiltrado (mista). O desempenho das membranas foi determinado em termos de fluxos de permeado e coeficientes de rejeição aparente aos sólidos totais, sais, proteína e lactose. As membranas ETNA 01 PP apresentaram menores fluxos de permea...

Proceedings of Renaissance of the regions of Southern Europe, University of Evora: july 10-11, 2014.

Foods

Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers... more Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds. There is still a lack of information about the potential of membrane processes to recover the nutritive/functional compounds present in aqueous extracts of those bioproducts. This research is addressed to study the performance of ultrafiltration (UF), followed by nanofiltration (NF) of UF permeates, to fractionate the compounds present in aqueous extracts of mango peel. Both UF and NF concentration processes were carried up to a volume concentration factor of 2.0. Membranes with molecular weight cut-offs of 25 kDa and 130 Da were used in the UF and NF steps, respectively. UF and NF concentrates showed antioxidant activity, attributed to t...

Water Science and Technology, 2005

Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not... more Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from "Serpa" cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.

Membranes, 2021

Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic... more Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein reten...

 Second cheese whey is fractionated by a sequence of three membrane processes: wide UF (NMWCO= 1... more  Second cheese whey is fractionated by a sequence of three membrane processes: wide UF (NMWCO= 10 kDa), tight UF (NMWCO= 1 kDa) and NF.  Nitrogenous compounds (as N kjeldahl) are concentrated in all the processes (both in UF and NF), being rejections about 71%.  Lactose is fully rejected by NF and minerals are mainly rejected by NF (62,2%).  The best performance was achieved in the 1 st UF. Further studies about performance of NF are needed. Introduction •Second ovine cheese whey (SCW), a byproduct of the production of sheep whey cheese (Fig. 1), has a high nutritive value (proteins, amino acids, lactose, minerals). •Despite high volumes generated (about 18 L of SCW by kg -1 of whey cheese produced), SCW is not recovered, causing problems in water treatment plants, due to its highest BOD5 and COD (10,200 mg O2 L -1 and 69,500 mg O2 L -1 , respectively). •Studies about valorization of this dairy fluid are needed. Fig.1 Traditional process of production of ovine cheese, curd chees...

Membranes, 2021

Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic... more Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein reten...

Este projecto apresenta uma proposta em Design & Tecnologia Alimentar, nas areas dos produtos vin... more Este projecto apresenta uma proposta em Design & Tecnologia Alimentar, nas areas dos produtos vinagreiros ( Agrio ) e emulsoes alimentares ( Emulsio ). Harmoniza caracteristicas tecnologicas e a aptidao para food pairing , com tradicoes gastronomicas, Nouvelle Cuisine , preocupacoes com a alimentacao na saude e localizacao privilegiada da ESAS, no Ribatejo, onde se localiza o principal polo vinagreiro e de emulsoes alimentares do pais. Iniciado em 2009 e com prototipos finais desenvolvidos, com a participacao de estudantes, propoe o desenvolvimento de novos produtos que se perfilam para mercados gourmet , diet ou vegan/veggy , atraves de metodologias sustentaveis, que conferem valor, nobreza e conhecimento cientifico. Os prototipos, delineados para assegurar inovacao e conveniencia - longa vida util, multiplas aplicacoes na industria/restauracao - perspectivam a requalificacao de materias-primas dispendiosas/sazonais/excedentarias e valorizacao de subprodutos, garantindo, simultanea...

Cheese whey, the co-product from cheese making processes, is a natural and cheap source of high v... more Cheese whey, the co-product from cheese making processes, is a natural and cheap source of high value compounds, mainly proteins, small peptides, oligosaccharides, lactose, and minerals. Lactose is the main component (about 90%) of the dry extract of cheese whey. This carbohydrate has plenty of application in the food and pharmaceutical industries due to its relative low sweetening power, caloric value, and glycemic index. Besides, lactose is currently available for diverse physicochemical properties, namely particle size, bulk density, distribution, and flow characteristics, extending its use for a larger range of applications. Recovery of lactose from cheese whey can be carried out through different processes, such as membrane processes, crystallization, anti-solvent crystallization, and sonocrystallization. This chapter aims to furnish a deep insight into the performance of membrane processes for lactose recovery from cheese whey.

Foods, 2021

Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses ... more Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, pr...

Nanofiltration, Jul 11, 2018

Nanofiltration (NF) technology offers several advantages over classic separation processes. NF me... more Nanofiltration (NF) technology offers several advantages over classic separation processes. NF membranes have been increasingly implemented in water treatment processes (e.g., desalination of brackish water and seawater) and for wastewater (e.g., textile, pulp and paper, pharmaceutical, and agro-industrial). The specific selectivity toward small solutes and the lower energy consumption of NF membranes have enhanced their use. However, some drawbacks need to be faced when NF is applied on an industrial scale. The main drawback is fouling that reduces the production capacity of the plant and shortens the membrane service lifetime if of irreversible nature, thus increasing the operating and capital costs. Moreover, fouling alters the selectivity of the membrane and thus the rejection efficiency. This chapter focuses the use of NF for the treatment of different agro-industrial effluents (such as dairy, tomato, and olive oil) and addresses membrane fouling as the main drawback against NF competitiveness.

Fuel and Energy Abstracts, 2011

Ultrafiltration of pretreated whey is assessed in terms of permeation patterns for the membranes ... more Ultrafiltration of pretreated whey is assessed in terms of permeation patterns for the membranes M1 (ETNA10PP), M2 (GR61PP) and M3 (GR81PP). Permeation experiments were carried out at different transmembrane pressures and cross-flow velocities, for studying the influence of these operating conditions on permeate fluxes. The modeling of ultrafiltration was performed in terms of permeate fluxes adjusting the resistances-in-series model. The results showed that the M1 allows higher permeate fluxes and displays the conventional pattern of linear variation of permeate fluxes with transmembrane pressure for lower pressures. With membranes M2 there is a linear variation of permeate fluxes with transmembrane pressure in all the pressure range and for the three feed circulation velocities studied. The membrane M3 has the lowest permeate fluxes and shows for the two higher feed circulation velocities (0.94 m/s and 1.23 m/s) a linear variation of permeate fluxes with transmembrane pressure, in...

Membranes

The amount of cheese whey generated from the production of speciality sheep and goat cheese is si... more The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 106 Pa and a circulation velocity of 1.42 m·s−1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 106 Pa and a circulation velocity of 0.94 m·s−1, until a VCF of 2.0. Fr...

Products from Olive Tree, 2016

During the last few decades, olive oil industrial sector has grown as a result of the modernizati... more During the last few decades, olive oil industrial sector has grown as a result of the modernization of olive oil mills, in response to the increasing demand of olive oil worldwide. As an undesired side effect, the amount of olive mill effluents (OME) increased, especially as a result of changing old batch press method for the continuous centrifugation-based olive oil production processes currently used, which ensure higher productivity. This chapter presents the state of the art of OME management, with focus on biological and advanced oxidation processes, either alone or in combination, varying in complexity, ease of operation and costs associated. Up to this moment, there isn't a management strategy that can be adopted in a global scale, feasible in different socioeconomic contexts and production scales. The most reasonable approach is to regard OME valorisation as a regional problem, defining decentralized treatment that in some cases can be implemented for a group of olive oil mills in the same geographic area. This aspect is receiving strong attention as European Commission is promoting the transition towards a circular economy, which aims at "closing the production loop" by recycling and reusing resources, bringing benefits for the environment, society and the economy.