Bibliographic citations
Carrasco, M., (2021). Aprovechamiento de residuos de lactosuero para la recuperación de proteínas mediante el proceso de ultrafiltración. Sicuani – Cusco - 2018 [Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/4215
Carrasco, M., Aprovechamiento de residuos de lactosuero para la recuperación de proteínas mediante el proceso de ultrafiltración. Sicuani – Cusco - 2018 []. PE: Universidad Andina del Cusco; 2021. https://hdl.handle.net/20.500.12557/4215
@phdthesis{renati/18679,
title = "Aprovechamiento de residuos de lactosuero para la recuperación de proteínas mediante el proceso de ultrafiltración. Sicuani – Cusco - 2018",
author = "Carrasco Colque, María Mercedes",
publisher = "Universidad Andina del Cusco",
year = "2021"
}
The purpose of the present study is to investigate the use of whey for the recovery oproteins, through the ultrafiltration process and to prevent contamination of theenvironment by the spillage of whey, taking into account problems in the study areasuch as the lack of technology for the protein recovery, knowledge of the alternativesfor the use of whey and the cost of wastewater treatment; This creates a state ouncertainty regarding the future of clean water sources. The method used to face thisproblem was the mixed approach with emphasis on quantitative analysis. Said analysis began with the determination of the primary chemical characteristics of wheyfrom the production of fresh cheese, which have a pH = 6.4 (sweet whey); 0.4 ml offat; 4.8 ºBrix of soluble solids and 0.8 g of protein / 100 g of sample, applying AOAC2001 Kjeldahl, Gerber and instrumental analytical methods such as the potentiometerrefractometer and lactodensimeter. The effects of the operating parameters of the UFprocess, through the analysis of variance (ANVA) methods with P value <0.05 (95%confidence level) and Pareto charts with the use of the SAATGRAPHICS 16 SoftwareIt turns out that the temperature significantly influences the increase in the permeateflow. Likewise, the optimal parameters were 48.6934 ° C; 89.1912 min and 0.9 bar ofPTM, for a permeate flow of 38 mL / m s, results through the response surface methodand its proposed specific optimization model, concluding the good permeability of themembrane during the UF process. The optimal operating factors of the UF processaccording to the analysis of variance (ANVA) with P value <0.05 (95% confidencelevel), R2 = 0.9169 and Pareto graphs, it is determined that the temperatureparameter directly affects the the increase in% CP, followed by the interaction oftemperature and time. On the other hand, for the recovery of the high percentage ofproteins, the estimated optimization model of the response surface graph is proposed,represented by:% protein concentrate = -30.6016 + 1.14915 * Temperature 0.658574 * Time + 55 , 5607 * PTM + 0.0164267 * Temperature * Time - 1.45933 Temperature * PTM - 0.00627587 * Time * PTM, hence the optimal operatingparameters were: 43.89 ° C temperature, 103.105 min time, 1.23322 bar of PTM toobtain 15% protein concentrate in each step of adjusting the inlet pressure to themembrane of the UF process and for the accumulation (total) of the proteinconcentrate recovered from the waste of whey, with the optimal factors was 94.68%CP. The qualitative method is supported by interviews carried out with cheeseproducers, identifying that whey is discharged into the sewer system, this factintertwines with the UF process that, in addition to the recovery of proteins from wheyserves as an alternative to mitigate environmental contamination. Regarding the economic impact, with the reuse of whey to obtain nutritious food and with its commercialization, economic income would be generated improving the quality of life. We can affirm that, within the social and economic framework; whey has the potential to become a resource for the producer; hence the great importance of the use of whey.
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