Том 12 № 3

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https://card-file.ontu.edu.ua/handle/123456789/6017

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Edible film-forming coating with CO2-extracts of plants for meat products
(2018) A. Soletska, K. Nistor, V. Hevryk
In this work, a film-forming coating for natural semi-finished pork meat has been developed, which has barrier properties against microbial flora and free oxygen radicals. Polysaccharides such as agar, gelatin, cornstarch, and citrus pectin were used as components of a film-forming coating, as well as CO2-extracts of parsley and ginger. It has been found that the most effective is a coating with the following composition: agar – 0.25%, citrus pectin – 0.5%, citric acid – 0.5%, CO2-extract of parsley or CO2-extract of ginger – 0.1%. This coating prolongs the shelf life of natural semi-finished pork meat at a storage temperature (–1…+1)°С for 2 days compared with the traditional technology.Studying the effect of the film-forming coating developed on the organoleptic properties of meat has shown that on the 7th day of storage at a temperature (–1…+1)°С, there were no signs of spoilage like putrid smell, greenish stain, and sliminess that were observed in the samples without coating. The study of the effect of the coating on the microbiological parameters of the meat has shown that the best microbiologcal stability that does not exceed the allowable values after 7 days of storage at a storage temperature (–1…+1)°C is that of the sample covered with the film-forming coating with a CO2-extract of parsley. The study of the effect of the film-forming coating on the physical and chemical properties of meat has shown that peroxide number of its fat content is lower by 0.007% of iodine, and the acid number of its fat content is 0.39 mg KOH/kg of fat lower compared to the values of these parameters in the meat samples without coating. Besides, during storage, the mass loss in the meat samples covered with the coating developed was about 6 % less, thus reducing drying loss.
Investigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry
(2018) N. Коndratjuk, Ye. Pyvovarov, Т. Stepanova, Yu. Matsuk
In this paper, the problem of studying of the films properties on the basis of uronate polysaccharides (sodium alginate and pectin low-esterified amidated), created on the principle of ionotropic gelation with the participation of calcium ions, has being considered. The purpose of the study is to determine the patterns of films formation based on the composition of the uronate polysaccharides, to determine their properties when heated and conditions of destruction or combustion. The thermophysical properties of the films in the temperature range 20–500°C were controlled by the method of differential scanning calorimetry in the dynamic mode. The temperature at which the loss of external and internal moisture is occurring have been determined. The temperatures when films are subjected to destruction have been founded. Thus, the mass loss of samples was noted in the following temperature ranges: 52–100°С and 40–100°С; the maximum moisture loss was noted at 83 and 85°C for specimens with a total concentration of uronate polysaccharides 2% and 3% respectively. Maximum external moisture losses were 6% and 9%; intra-linked moisture – 28.5 and 29% respectively. Complete disintegration of polymers occurs after 300 and 310°C for specimens with a total concentration of uronate polysaccharides 2% and 3% respectively. The investigation of the destraction temperatures of the above systems allows us to predict the principle of heat treatment of semi-finished products contained in films, created on the basis of the reaction of ionotropic gelation of polysaccharides and calcium ions.
Obtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites
(2018) A. Kapustian, O. Antipina, R. Budiak
The possibility of obtaining bioavailable mixed ligand chelate complexes of Magnesium has been considered. As bioligands, it is proposed to use the metabolites and products of enzymatic hydrolysis of the peptidoglycans of the cell walls of Bifidobacterium bifidum AC-1670. As ligands, fragments of peptidoglycans of cell walls of bifidobacteria, which have their own immunotropic effects, were used. Destruction of bacterial cells was done by ultrasound treatment with subsequent enzymatic hydrolysis with papain. It was found that the highest content of potential ligands for chelation was obtained by ultrasound treatment at a frequency of 35 kg for 600 seconds with subsequent enzymatic hydrolisys, which lasted for 180 minutes at a ratio of the enzyme: substrate 1:1. In this case, the accumulation of amino acids in the hydrolyzate was 11.35 mg/cm3, low molecular weight peptides - 7.54 mg/cm3. The liquid phase of the product of the disintegration of the bacterial mass is investigated for the presence of metabolites that can participate in the formation of chelating magnesium complexes. Qualitative composition and quantitative content of organic acids are determined. It is established that in the product of disinfection of bifidobacteria the following acids are present: acetic (445.5 mg/dm3), lactic (284.6 mg/dm3), benzoic (1.3 mg/dm3). It has been established that the obtained mixed ligand systems are effective chelating agents and bind magnesium in an amount of 14 mg/cm3. The method of IR spectroscopy has proved that this system is formed with the participation of polydentant ligands. Determination of the pH stability of the complex showed that in the range of pH values 4–7, the chelate system is stable, at pH 2 only 10% of the complex is stored, at a pH of 9 – 60%. The thermostability of the complex was investigated by the method of differential scanning calorimetry. It was established that the complex is stable in the temperature range of 20-122 ° С, and therefore can be used as a physiologically functional ingredient in the health foods, the technology of which involves high-temperature processing.
The use of glucan-containing grain materials in the technology of foam-like pastries
(2018) К. Iorgachova, O. Makarova, O. Kotuzaki, K. Avetisіan
This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.
Determination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samples
(2018) О. Savinok, N. Azarova, О. Arsiriy, А. Nikolenko
The paper considers the kinetics of changes in the values of рН and temperature of beef of slaughtered Holstein bull calfs aged 15 months during cold storage. It has been established that the rate of pH decrease during autolytic maturation is greatly influenced by the rate of temperature decrease. This was observed in the two muscles taken as an example – m. Longissimus dorsi and m. Semimembranosus. A method is suggested of analysing digital images of beef muscular tissue samples in the color coordinate space to study the beef’s color characteristics during cold storage. It has been found out that using this method, with second order polynomial fitting, provides a mean-square approximation error of 5.6% on average from the minimum coordinate of the maximum level of the red component of color. This suggests the objectivity of its use to assess the color of the meat. An analytical dependence has been established between the beef color and the term of refrigeration with the use of information technologies. In accordance with it, it has been determined that due to biochemical processes, there takes place intense oxidation of myoglobin, which results in a dark color of the muscle tissue. In the course of time (up to 120 hours of storage), the red color intensity increases. This is accompanied with decomposition of myoglobin forms that have appeared, and with appearance of МbО2. When beef is stored for more than 140 hours, deeper iron oxidation begins, with formation of methyoglobin, and the brightness of the meat decreases. The developed method allows automating registration and processing of images of muscle tissue in real time, increases the productivity of the assessment, and gives an opportunity to obtain reliable objective results about the meat properties during its storage.
The peculiarities of crystal formation during freezing of broccoli
(2018) S. Belinska, S. Levitskaya, N. Каmienieva, А. Roskladka, O. Kitayev
The peculiarities of crystallization during the freezing of the inflorescences broccoli of Parthenon sort, zoned cabbage in Ukraine, have been researched and analyzed. The mass fraction of moisture and the form of its connection with dry substances in freshly picked cabbage and depending on the methods of pretreatment before freezing were determined: blanching for 3 minutes at a temperature of 85°C and exposition in the 3% salt solution for 20 minutes. It is established that in the general part of moisture prevails osmotically-absorbed. When blanching cabbage, the amount of the colloid-bound moisture is significantly reduced and the amount of osmotic-absorbed increased. It is predefined by partial dеnaturаtion of the protein and by the decline of him to moisture keeping ability. Exposure in solution of NaCl substantially does not influence on the change of forms of the moisture binding. Study of the process of the crystals formation was undertaken by the method of differentially thermal analysis. Analysis of the exothermic processes shows that the optimum temperature for storage of non treating broccoli is –14.5°C, at which crystallization occurs all forms of physical and chemically bonded water, which helps to maximize the preservation of consumer properties of cabbage The inflorescences exposure in the salt solution, compared with the most commonly used blanching operation, also contributes to reducing the energy intensity of the production, as it provides the crystallization of all forms of water at a temperature of –10°C, which is substantially lower than the temperature regulated by the regulatory documents –18°С. A forecast model of the dependence of the crystallization initiation temperature on the mass fraction of moisture has been developed. The use of the presented model will help to manage the process of crystallization to improve the quality of the frozen broccoli cabbage.
Development of technological solutions for flour production with specified quality parameters
(2018) D. Zhygunov, V. Kovalova, M. Kovalov, A. Donets
Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters. The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15–20 units, is by 1.0–1.8% lower in ash, by 1–3% lower in protein, by 2–4% lower in gluten with more elastic properties, has a Falling Number higher by 80–110 s, a water absorption capacity lower by 1–5%, a damaged starch value lower by 1–3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour – patent superior grade flour – meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.
Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage
(2018) E. Ghanbari Shend, D. Sivri Ozay, M . T. Ozkaya, N. F. Ustunelc
In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period. The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.
Reagent purification of the processing industry enterprises effluents
(2018) М. Malovanyy, G. Krusir, О. Holodovska, A. Masikevych
The article represents the results of research of the effluents purification by the reagent methods. The effluents were polluted by organic compounds of processing enterprises with small productivity. The analysis of pollution of the hydrosphere caused by the processing enterprises is carried out and the promising methods of cleaning wastewater from pollution are given. As an object of research, the streams of the production site of the fruit and vegetable juices of the Buzky Canning Factory were used. As a reagent-oxidant, sodium hypochlorite was studied. The mechanism of purification of contaminated wastewater with sodium hypochlorite is considered in detail. The task of experimental studies was to determine the flow of sodium hypochlorite where wastewater treatment is carried out to a level lower than that regulated by standards. The criterion for cleaning efficiency was two indicators of water quality: chemical oxygen consumption (COC) and dry residue. The results of the conducted studies allow us to conclude that the use of sodium hypochlorite for purification of fruit and vegetable juice from organic pollutants is promising. It is established that for effluents of the Buzky canning plant, optimal use is made for purification of effluents of hypochlorite in the ratio of 0.5 dm3/m3 of wastewater that is being purified. To ensure environmental safety from possible contamination of unreacted hypochlorite of treated wastewater, an estimation of the cost of hyprochlorite for purification and comparison of residual concentrations with normalized parameters was carried out. The kinetics of oxidation of organic impurities in effluents was also studied, which was expressed by the degree of reduction of the COC solution in the process of reacting it with sodium hypochlorite. It is proved that the kinetics of the process of oxidation of organic contaminants is described by the equation valid for monomolecular reactions. For the system under study, the rate constant of the oxidation process of organic contaminants is 0,074 1/s. The principal scheme of purification of the effluents of the Buzky canning plant by sodium hypochlorite is proposed.
Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze
(2018) O. Gorodyska, N. Grevtseva, O. Samokhvalova, O. Savchenko, A. Grygorenko
The article considers the safety and environmental cleanliness of grapeseed powders compared to the natural and alkalized cocoa powders. The content of heavy metals in the investigated powders has been determined by the atomic adsorption method; radionuclide activity has been determined by the spectrometric method; the presence of mycotoxins B1, T-2-toxin, zearalenone, and deoxynivalenol (vomitoxin) has been determined by thin-layer chromatography; the amount of nitrates has been determined by the ionometric method; contamination of powders with organophosphorous and organochlorine pesticides has been determined by chromatographic method. According to the results of experiments, the content of heavy metals in all investigated powders is within the limits of the maximum permissible concentration, whilst powders of grapeseeds are notable for a significantly lower mass content of plumbum, zinc, copper salts. As for the radioactivity of grapeseed powders, the activity of radionuclides is significantly below the permissible level. Presence of aflatoxin В1 has been detected in the alkalized cocoa powder sample, of zearalenone – in the grapeseed powder oilcake sample. Their concentration does not exceed the allowable concentration. Mycotoxines are absent in other samples investigated. Concentration of nitrates in the natural and alkalized cocoa powder samples is by 20–30 times higher than that found in grapeseed powders. The content of organophosphorous and organochlorine pesticides in all cocoa powder samples and all grapeseed containing powders is below the method’s threshold of detectability. The glaze samples containing the additives investigated have a considerably lower content of heavy metals compared to the reference samples. Glaze with cocoa powder partially replaced with grapeseed powders has high organoleptic quality parameters. During the glazing process, it is applied on the surface of products in thin layers and cools down in small waves. The results obtained prove that domestic raw materials are safe for human health, and confectionery glaze containing grapeseed powders as partial replacement of the cocoa powder has high safety characteristics.
The using of mechanodiffusion effect in the production of concentrated polyextracts
(2018) O. Burdo, Usef Alhurie, I. Syrotiuk, Ju. Levtrynskaya, Davar Rosmami Pur
In this paper, new results are presented regarding the preparation of polyextracts under the conditions of the action of the microwave field and their subsequent thickening. According to the hypothesis advanced by the authors, the features of the selective action of the microvolume field on the solvent molecules, it is possible to initiate an effect called mechanodiffusion. The effect action is particularly pronounced in the cramped conditions of capillary structures. This hypothesis is confirmed by a number of experimental studies. The created stand for the visualization of the mechanodiffusion phenomenon fixed emissions from the models of capillaries filled with liquid during the microwave field influence. The use of the endoscope shielded from the microwave field made it possible to record this effect for the first time. It is noticed that from the capillary during the microwave field influence not only liquid is thrown out, but also paint particles, that is, dry substances. For extraction processes, this effect is particularly valuable, since it allows one to initiate a rapid transition of components into the extract, including insoluble ones. It is important to keep thermolabile biologically active substances and vitamins when manufacturing phytopreparations. An experimental stand has been created, where the extraction process is carried out under vacuum. The working pressure is in the range of 20–40 kPa. Such conditions ensure the boiling of the extract already at 30–40°С, which contributes to continuous updating of the boundary layer, which greatly intensifies the process. Due to the phenomenon of barodiffusion, there is no need to use several extractants to obtain a polyextract. The necessary stage in the production of phytopreparations is the concentration of extracts. The microwave vacuum-evaporator allows you to remove moisture at low energy costs and a high rate of moisture removal.
Features of the hemicellulose structure of some species of regional raw materials and products of their enzymatic hydrolysis
(2018) O. Nikitina, N. Cherno, S. Ozolina
Nowadays, it is recognized that a lot of polysaccharides are biologically active. It is well known that these biomolecules show the highest level of their activity if they are water-soluble preparations, their molecular weight being 15–25 kDa, and if they preserve the supramolecular structure of carbohydrates. Basing on the fact that β-glucans of mushrooms are characterized by the antitumor, anticoagulant, anti-inflammatory, and immunomodulatory activities, it is important to determine whether regional raw material contains polysaccharides of a similar structure, and to define the conditions for their fragmentation to obtain products with a given molecular weight. The purpose of the work was to characterize the features of the structure of the hemicellulose complex of the Agaricus bisporous and Pleurotus ostreatus and products of their limited enzymatic hydrolysis. To determine the primary structure of hemicellulose polysaccharides, the 1H-NMR spectra of the samples were registered. It has been shown that β-D-(1→3)/β-(1→6)-glucan dominates in the hemicellulose of Pleurotus ostreatus. Among the hemicelluloses in the Agaricus bisporis, the main polysaccharide was galactoglucan. Its main chain consisted of β-D-glucopyranose residues interconnected with (1→3)-glucosidic bonds. The positions of O-6 monosaccharide are joined by the side branches in the form of β-D-glucopyranoses and the terminal residues of β-D-galactopyranoses. The hemicelluloses of Pleurotus ostreatus also contain manogalactan. Complexes of hemicelluloses of both types of mushrooms contain linear α-(1→3)-glucan in small quantities. It has been studied how the molecular-weight distribution of products of limited hydrolysis of hemicelluloses depends on the conditions of their treatment with the enzyme with β-(1→3)-glucanase activity. The maximum accumulation of a fraction with a given molecular weight of 15–25 kDa was observed at a ratio of E:S = 1:45 and treatment time of 21 hours. A specific reaction with congo red has proved there is a triple helical conformation of the main chain of the polysaccharide for this fraction of carbohydrates, so the supramolecular structure of the molecule is preserved.
Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators
(2018) O. O. Bondarchuk
Physical and chemical properties of cream multistep modes of ripening and fermentations are investigation and their role in the production of sour-cream butter is studied. The process of ripening of cream was carried out multistep, regimes were selected depending on seasonal changes in the composition of milk fat. For raw materials of the autumn-winter period, for the values of iodine number 29.1–34.5, the first stage of ripening was carried out at a temperature of 8°C for 2 hours, the second stage – at 21°C for 7 hours, the third stage – at 13°C for 10 hours. For raw of spring-summer period, for the values of iodine number 34.5–40.1, the first stage of ripening was carried out at 21°C for 6 hours, the second stage – at 13°C for 4 hours, the third stage – at 8°C for 8 hours. It has been established that individual modes of low-temperature cream preparation, taking into account seasonal changes in the composition of milk fat, make it possible to obtain cream before churning almost with the same indexes of effective viscosity. The content of the crystalline phase of milk fat under both temperature regimes was 38.7–40.1%, which is sufficient to obtain of proper consistency sour-cream butter. The content of diacetyl and volatile organic acids more depend on the level of fermentation of cream than on the technological regimes of ripening and seasonality of raw materials. It has been proved that an increase in the fermentation degree of cream promotes an increase in the acidity of plasma and the content of aroma-producing components in the butter, and, accordingly, affects the degree of the sour taste. It is recommended for the production of cultured butter to begin the cream when the acidity of the plasma reaches 60ºT, which ensures the formation of high sensorial characteristic of the finished product.
Hydrodynamic and energy parameters of gas-liquid media
(2018) A. Shevchenko, O. Stepanets, A. Sokolenko, O. Bilyk
The paper presents the results of studies related to determining the interconnections between hydrodynamic and energy parameters of gas-liquid media. The whole scope of information about them taken together allows evaluating the prospects of searching for new technologies and their improvement. In the studies, phenomenological generalizations of theories that comply with Archimedes’, Henry’s, Pascal’s laws and the superposition principle have been used to determine the driving and resistance factors when circulation circuits of media appear. It is shown that the energy potential of the latter results from the dissolution of the gas phase and the synthesis of the dispersed gas phase during self-organized or forced processes. These two causes are interrelated, but their manifestations are different. The presence of a dispersed gas phase, regardless of the form it appears in, a priori means the presence of a driving factor in the creation of circulation circuits, whereas the presence of a dissolved gas phase is only the root cause of the formation of the dispersed gas phase. In anaerobic processes, gas phase is represented by carbon dioxide, and in aerobic, by air or nitrogen from the composition of air and CO2. The total driving potential of circulation circuits is determined by the gas-holding capacity that, in turn, depends on the intensity of the synthesis of the dispersed gas phase, on the geometry of the media volumes, and on the physical properties of the phases. The gradient by the level of saturation of the liquid phase by the gas phase is determined basing on their physical and chemical properties and by the hydrostatic pressures of the liquid phase. The boundary saturation depends on the gas phase pressure in the supraliquid volume and the hydrostatic pressure. It is shown that a factor that intensifies mass-exchange processes is the relative rate of emergence of the bubbles in the gas phase. Calculation formulae are developed to estimate the gas-holding capacity and driving factors in the form of Archimedes’ buoyant forces. It is pointed out how important circulation circuits are in creating desaturation and saturation zones of media in order to improve the living conditions for microorganisms.
The effect of electrical discharge treatment of milk whey on partial conversion of lactose into lactobionic acid
(2018) О. Kochubei-Lytvynenko
The article considers the scientific aspects of probable partial transformation of lactose into lactobionic acid due to the electrical discharge dispersion of magnesium and manganese conductive granules in milk whey – a traditional lactose-containing raw material. The object of this study was milk whey, defatted and with casein dust particles removed, which was treated in a discharge chamber with a conductive layer of magnesium and/or manganese granules at (20±2)°С with 120–180 s of exposure. A UPLC-MS/MS analysis of milk whey was carried out using a TSQ Vantage chromatograph-mass spectrometer (ThermoFinnigan, USA) connected to a Dionex Ultimate 3000 liquid chromatograph. The changes have been studied taking place in pH and redox potential of milk whey after electrical discharge treatment, as compared to the original whey. It has been established that electrical discharge treatment with 180 s of exposure increases the Mg content in milk whey by approximately 4 times, and increases the Mn content by 3.5 times. The dispersed metal particles are found in nano- (about 30 nm) and microscale (100 nm to 10 µm). The UPLC-MS/MS analysis of the test samples of whey that underwent electrical discharge treatment allowed identifying a chromatographic peak [M–H]–=357 m/z related to lactobionic acid. The derivative lactose content increased by 2 times in the whey samples treated for 180 s in a reaction chamber with a conductive layer of Mg between the corresponding electrodes, as compared to the original whey, and by 4 times in the samples subsequently treated in the reaction chambers with a layer of Mg and Mn granules between the corresponding electrodes, with 120 s of exposure in each chamber. The way has been presented of solving the problem of complex, economically practical and environmentally safe processing of milk whey with the prospect of obtaining lactobionic acid, a biologically valuable derivative of lactose.

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