Research Paper
Omid Ahmadi
Abstract
Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were ...
Read More
Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were used to decrease the salt concentration in whey. An amount of 50 mL of whey was treated with 50 g of resin according to the experimental design using the response surface methodology, within a heating temperature range of 40 to 60 °C over various process times. The desalination process was conducted for 6 to 24 hours. After optimization, the results indicated that a temperature of 51 °C and duration of 17 hours were the most suitable conditions for whey desalination, with the highest percentage of salt removal achieved at 42%. The results of UV-Vis analysis showed a decrease in color and turbidity of 30% and 26%, respectively. Additionally, DLS measurements for average particle size yielded values of 1700 nm and 1200 nm before and after desalination. The dispersion indices were 0.946 and 0.624, respectively, and no significant difference in zeta potential was observed.
