The trend of magnesium and manganese content increase in milk whey,
depending on the exposure of conductive granules to electrical discharge dispersion,
was similar in all samples.
At the same time, there was a difference between test samples of treated milk
whey, which manifested in different dispersion characteristics of metal particles.
However, it became more noticeable with an increase of treatment duration. Thus, the
proportion of dispersed metal particles, especially manganese, which were prone to
rapid sedimentation, increased significantly in sour milk and cheese whey after only
90–120 s. Then, as in the desalted whey, the microfraction of magnesium and
manganese was visually less noticeable. This can be explained by the different
electrical conductivity of whey samples and its increase along with the treatment
duration (see Table 3).
Table 3 Electrical conductivity of whey samples after electrical discharge
treatment with different exposure
Whey type
Metal of conductive granules
and electrodes in the reaction
chamber
Treatment
duration, s
Conductivity, mS/cm
sour milk
magnesium
30
6.26±0.31
60
6.43±0.30
120
6.67±0.34
180
6.90±0.35
manganese
30
6.3±0.32
60
6.55±0.32
120
6.89±0.35
180
7.10±0.29
cheese
magnesium
30
5.95±0.26
60
6.14±0.21
120
6.42±0.25
180
6.65±0.25
manganese
30
5.91±0.29
60
6.09±0.12
120
6.39±0.20
180
6.81±0.25
desalted
magnesium
30
3.85±0.19
60
3.99±0.23
120
4.25±0.18
180
4.39±0.20
manganese
30
3.8±0.19
60
3.91±0.20
120
4.19±0.20
180
4.46±0.21
The process of enriching milk whey with magnesium and manganese particles by
electrical discharge dispersion of conductive metal granules and corresponding
electrodes can be conventionally divided into several stages. The first (initial) stage
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