ValorizaÃÃo quimica do soro de quijopela produÃÃo seletiva de lactol por hidrogenaÃÃo catalÃtica da lactose / Quimica valuation of the serum of quijopela selective production of lactol for catalytic hidrogenaÃÃo of the lactose

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

To study the hydrogenation of cheese whey, due to its lactose content, a catalytic process was firstly developed for its hydrogenation in an aqueous solution. The reaction was performed for solutions having 5% in weight of lactose under different conditions of temperature and pressure. The effect of nickel as a hydrogenation catalyst was also investigated. Adequate conditions were selected and applied to the whey after demineralizing it by ion exchange and deproteinizing it by thermal treatment, by adsorption on activated carbon and hidroxiapatite. The modeling of the kinetic behaviour of the process was based on the hydrogenation of lactose solution and of the whey. For the model an heterogeneous mechanism was proposed having an heterogeneus mechanism step for the hydrogenation and the hydrolysis. Which, when adjusted to the experimental data resulted in quantification of corresponding velocity constants. The velocity constant of hydrogenation of cheese whey at 120ÂC and 68 atm was k= 9.999 h-1 and the hydrolysis constant was k=7.56x10-2 L.g-1 .h-1.

ASSUNTO(S)

cheese whey soro de queijo hydrogenation lactose hidrogenaÃÃo engenharia quimica lactitol lactitol lactose

ACESSO AO ARTIGO

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