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Título : | Application of Infrared Spectroscopy to the Monitoring of Lactose and Protein From Whey After Ultra and Nano Filtration Process |
Autor : | Rojas López, Marlon |
Palabras clave : | ultra-filtration |
Fecha de publicación : | 17-dic-2012 |
Resumen : | Whey is produced during cheese manufacture, some of its constituents are lactose and proteins. In different countries such constituents are separated for use as raw material; some of the processes to separate these components are by ultra and nano-filtration, however most common methods for the determination of lactose and proteins are not accurate. This paper shows that infrared spectroscopy is a good alternative for the quantification of lactose and proteins after ultra- and nano-filtration processes. Linear calibration curves were obtained with this analytical technique for aqueous solutions containing lactose or protein in the range 0 to 20%; after 20% lactose, the solution becomes saturated. Infrared spectroscopy is a rapid and precise method that could be successfully used to quantify these compounds and follow the ultra- and nano-filtration process applied to purify lactose and proteins from whey. |
Descripción : | Article |
URI : | http://www.repositoriodigital.ipn.mx/handle/123456789/9098 |
Aparece en las colecciones: | Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Pages from 2011_J_M_Chem_Soc_Lactose and protein.pdf | 142.44 kB | Adobe PDF | Visualizar/Abrir |
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