Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2977
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dc.contributor.advisorÜlkü, Semraen
dc.contributor.authorPolat, Zelal-
dc.date.accessioned2014-07-22T13:48:41Z-
dc.date.available2014-07-22T13:48:41Z-
dc.date.issued2009en
dc.identifier.urihttp://hdl.handle.net/11147/2977-
dc.descriptionThesis (Doctoral)--Izmir Institute of Technology, Chemical Engineering, Izmir, 2009en
dc.descriptionIncludes bibliographical references (leaves: 177-184)en
dc.descriptionText in English; Abstract: Turkish and Englishen
dc.descriptionxviii, 190 leavesen
dc.description.abstractIn this thesis, the usage of clinoptilolite rich natural zeolites in the recovery of whey proteins by adsorption/desorption, and in the bioconversion of whey, lactose source, to lactic acid were investigated. The possibility for the utilization of natural zeolite deposits of Turkey; and whey, by-product of cheese manufacturing, in the production of high value added chemicals is important from both economical and environmental concerns. Natural zeolites with a particle size range of 75-150 .m were prepared and characterized. Aqueous protein solution, whey powder solution and whey were treated with the natural zeolites and dealuminated zeolites. Batch adsorption studies were performed and uptake data were collected. Equilibrium adsorption isotherms were analysed by Langmuir and Freundlich isotherms. Langmuir isotherm fits the experimental data better. Furthermore, experiments were conducted to see the effects of temperature, initial adsorbate concentration, solid/liquid ratio, agitation speed, pH, particle size and dealumination in adsorption process. The adsorption mechanism was analysed with adsorption kinetics models; and considering the effects of particle size, agitation speed and temperature external film diffusion, surface diffusion and surface reaction were found as effective. The effects of the natural zeolite on the pH, elemental composition and the adsorption tendency of the lactose-lactic acid in the fermentation media were also investigated; and the results were compared with the sythetic ones. Natural zeolites were found as an alternative inexpensive mineral source for the fermentation.en
dc.language.isoenen_US
dc.publisherIzmir Institute of Technologyen
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject.lccTP156.F4 .P65 2009en
dc.subject.lcshFermentationen
dc.subject.lcshZeolites--Absorption and adsorptionen
dc.subject.lcshLactic aciden
dc.subject.lcshWhey productsen
dc.titleIntegrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentationen_US
dc.typeDoctoral Thesisen_US
dc.departmentIzmir Institute of Technology. Chemical Engineeringen
dc.relation.publicationcategoryTezen_US
item.openairetypeDoctoral Thesis-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
Appears in Collections:Phd Degree / Doktora
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