MARIYA DUSHKOVA1; SIYKA KOZLUDZHOVA1; KOLYO DINKOV1; MILENA MITEVA-PETROVA2; STOYKO PETROV2; NIKOLAY MENKOV1
1 University of Food Technologies, BG-4000 Plovdiv, Bulgaria
2 University „Prof. Dr. Asen Zlatarov”, BG-8000 Burgas, Bulgaria
Dushkova, M., S. Kozludzhova, K. Dinkov, M. Miteva-Petrova, S. Petrov and N. Menkov, 2017. Investigation of process characteristics during diafi ltration of ultrafi ltration whey retentate from kashkaval production. Bulg. J. Agric. Sci., 23 (2): 325–329
Diafi ltration of ultrafi ltration retentate from whey was carried out with a UF10-PAN polyacrylnitrile membrane with 10 kDa molecular weight cut-off at different operating conditions (working pressure, volume reduction ratio and temperature). The multifactorial model created and the response surfaces for the effect of the three investigated factors show that the highest value of the fl ux is obtained at high level of working pressure and temperature and low level of volume reduction ratio. The selectivity and concentration factors of dry matter and protein increase when the volume reduction ratio increases, while the concentration factor of mineral substances decreases.