Abstract

Microwave effect on the physicochemical and emulsifying properties of crude whey

Author(s): Acem Kamel, Choukri Ali, Bounaceur Farid and Moulai Mostefa Nadji

The whey is a cheese effluent and a source of serious organic pollution seen its wealth in precious organic fractions (lactose and proteins) subsequently affecting the quality of the environment (freshwater ecosystem). The work we have done has aim of improving the emulsifying properties of crude whey (acid and soft) while changing their physical environment. For this, we monitored the one hand the variability of the apparent viscosity and temperature of crude whey(acid and soft) following treatment by microwave (2.45GHz, 800W) and secondly to estimate their emulsifying properties and the kinetic control of the size of the fat globules virgin olive oil and the interfacial surface of emulsions. The results showed that treatment with microwaves crude whey (acid and soft) has modified the physical properties (apparent viscosity); these vary according to experimental variables of microwave fixed (the frequency and the power restored) and also the residence time of the crude whey (acid and soft) and compared to witness, good emulsifying properties are marked for crude whey treated by microwave (2.45GHz, 800W / 45s for acid crude whey, 2.45GHz, 800W / 5s for soft crude whey).

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