Oxidation-Reduction Potential during 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, increase its acidity, in particular, to change the pH of the medium from 4.5 to 2 under optimal process conditions.
Authors
- I. I. Vutkareva
- G. K. Balan
- М. К. Болога (ORCID: https://orcid.org/0009-0009-3520-9131)
Institutions
- Moldova State University (MD)
Publication Details
- Journal
- Surface Engineering and Applied Electrochemistry
- Published
- 2025-12-01
- DOI
- https://doi.org/10.3103/s1068375525701017
- Primary Topic
- Food Industry and Aquatic Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00