Oxidation-Reduction Potential in the Electrolysis of Whey

Fermentation of whey facilitates the increasing of its acidity and changes its redox potential. As a result of the research, it was possible to improve the quality of whey by its electrical processing, to increase its acidity, in particular, to change the pH of the medium from 4.5 to 2 under optimal process conditions.

Authors

Greta Bălan (ORCID: https://orcid.org/0000-0003-3704-3584)
I. I. Vutkareva
М. К. Болога (ORCID: https://orcid.org/0009-0009-3520-9131)

Publication Details

Journal: Elektronnaya Obrabotka Materialov
Published: 2025-03-01
DOI: https://doi.org/10.52577/eom.2025.61.1.094
Primary Topic: Food Industry and Aquatic Biology
Type: article
Field-Weighted Citation Impact: 0.00

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article

Oxidation-Reduction Potential in the Electrolysis of Whey

Greta Bălan, I. I. Vutkareva, М. К. Болога

Mar 1, 2025

2 links

Elektronnaya Obrabotka Materialov

Food Industry and Aquatic Biology

article

Oxidation-Reduction Potential in the Electrolysis of Whey

Greta Bălan, I. I. Vutkareva, М. К. Болога

March 1, 2025article en

Abstract

Elektronnaya Obrabotka MaterialovVol. 61(1)

Openalex Percentile: Top 95%

Food Industry and Aquatic Biology

DOI Open Access PDF OpenAlex

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Oxidation-Reduction Potential in the Electrolysis of Whey — Greta Bălan, I. I. Vutkareva, et al. · Elektronnaya Obrabotka Materialov (2025) | TGRS Research Map | TGRS