Contribution au développement d'un procédé pour la neutralisation du lactosérum électro-activé in situ du réacteur par un mode électrolytique

Authors: Allagui, Molka
Advisor: Aider, Mohammed
Abstract: Electro activation (EA) is a novel approach that allows the isomerization of lactose to lactulose in situ from whey. However, electro-activated whey (LA-EA) has a highly alkaline pH. Therefore, the objective of this work is to contribute to the development of an electrolytic process for the neutralization of LA-EA. The determination of the effect of physico-chemical parameters on the formation of lactulose showed that the maximum lactulose yield (34.71%) is obtained for a feed concentration of 7% at 60 min of electro-activation, under a current intensity of 1000 mA after a relaxation time of 48 h. Three electrolytic configurations were studied for neutralization of the whey solution: (1) neutralizing with the anolyte generated at the anode compartment; (2) reversing the two electrodes (cathode and anode) and (3) introducing LA-EA into the central compartment of the reactor. The results showed the feasibility of the electro-neutralization process. Indeed, the pH of the solution decreased either by adding H+ ions (case of configurations 1 and 2), or by removing OH- ions from the solution (case of configuration 3). Furthermore, it was revealed that electro-neutralization is slowed down when (I) increases for both configurations 1 and 2, while for configuration 3, it is accelerated. The results of the evaluation of the effect of this process on the properties of LA-EA showed that the neutralization of the solution after a relaxation time of 48 h did not affect the carbohydrate composition of LA-EA, especially lactulose. Moreover, it improved the technofunctional properties of the resulting powder in particular in terms of instant reconstitution
Document Type: Mémoire de maîtrise
Issue Date: 2021
Open Access Date: 13 September 2021
Grantor: Université Laval
Collection:Thèses et mémoires

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