Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation

Abstract

In 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.