Application of sedimentation in the dairy industry

Celale Kirkin; Nisa Akkuzu

doi:10.1016/B978-0-12-819523-9.00013-5

Application of sedimentation in the dairy industry

Gıda Mühendisliği Bölümü

Araştırma çıktısı: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › Hakem

Özet

Sedimentation is a food processing unit operation that utilizes gravitational forces for mechanical separation. This method serves several purposes, including quality assessment, separation of components, and treatment of wastewater in the dairy industry. However, sedimentation can also be a cause of quality loss in dairy products. It can be described as a layer of particles settled at the bottom of the product. It occurs depending on some factors, including but not limited to pH, calcium level, proteolysis, etc. This chapter reviews the utilization, occurrence, and control of sedimentation in dairy products.

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Mechanical Separation Processes in the Food Industry
Ana bilgisayar yayını alt yazısı	Unit Operations and Processing Equipment in the Food Industry
Yayınlayan	Elsevier
Sayfalar	239-252
Sayfa sayısı	14
ISBN (Elektronik)	9780128195239
ISBN (Basılı)	9780128195888
DOI'lar	https://doi.org/10.1016/B978-0-12-819523-9.00013-5
Yayın durumu	Yayınlandı - 1 Oca 2025

Bibliyografik not

Publisher Copyright:
© 2025 Elsevier Inc. All rights reserved.

BM SKH

Bu sonuç, aşağıdaki Sürdürülebilir Kalkınma Hedefine/Hedeflerine katkıda bulunur

SKH 6 Temiz Su ve Sanitasyon
SKH 9 Sanayi, Yenilikçilik ve Altyapı
SKH 12 Sorumlu Üretim ve Tüketim

Belgeye Erişim

10.1016/B978-0-12-819523-9.00013-5

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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author = "Celale Kirkin and Nisa Akkuzu",

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doi = "10.1016/B978-0-12-819523-9.00013-5",

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AU - Akkuzu, Nisa

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N2 - Sedimentation is a food processing unit operation that utilizes gravitational forces for mechanical separation. This method serves several purposes, including quality assessment, separation of components, and treatment of wastewater in the dairy industry. However, sedimentation can also be a cause of quality loss in dairy products. It can be described as a layer of particles settled at the bottom of the product. It occurs depending on some factors, including but not limited to pH, calcium level, proteolysis, etc. This chapter reviews the utilization, occurrence, and control of sedimentation in dairy products.

AB - Sedimentation is a food processing unit operation that utilizes gravitational forces for mechanical separation. This method serves several purposes, including quality assessment, separation of components, and treatment of wastewater in the dairy industry. However, sedimentation can also be a cause of quality loss in dairy products. It can be described as a layer of particles settled at the bottom of the product. It occurs depending on some factors, including but not limited to pH, calcium level, proteolysis, etc. This chapter reviews the utilization, occurrence, and control of sedimentation in dairy products.

KW - Dairy

KW - Milk

KW - Quality

KW - Sedimentation

KW - Waste treatment

UR - https://www.scopus.com/pages/publications/105011220877

U2 - 10.1016/B978-0-12-819523-9.00013-5

DO - 10.1016/B978-0-12-819523-9.00013-5

M3 - Chapter

AN - SCOPUS:105011220877

SN - 9780128195888

SP - 239

EP - 252

BT - Mechanical Separation Processes in the Food Industry

PB - Elsevier

ER -

Application of sedimentation in the dairy industry

Özet

Bibliyografik not

BM SKH

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap