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Valorization Studies on Ice-Cream Wastewater and Whey Permeate

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Valorization Studies on Ice-Cream Wastewater and Whey Permeate South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Electronic Theses and Dissertations 2020 Valorization Studies on Ice-Cream Wastewater and Whey Permeate Maryam Enteshari South Dakota State University Follow this and additional works at: https://openprairie.sdstate.edu/etd Part of the Dairy Science Commons, and the Food Chemistry Commons Recommended Citation Enteshari, Maryam, "Valorization Studies on Ice-Cream Wastewater and Whey Permeate" (2020). Electronic Theses and Dissertations. 4189. https://openprairie.sdstate.edu/etd/4189 This Dissertation - Open Access is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. VALORIZATION STUDIES ON ICE-CREAM WASTEWATER AND WHEY PERMEATE BY MARYAM ENTESHARI A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy Major in Biological Sciences Specialization in Dairy Science South Dakota State University 2020 ii DISSERTATION ACCEPTANCE PAGE Maryam Enteshari This dissertation is approved as a creditable and independent investigation by a candidate for the Doctor of Philosophy degree and is acceptable for meeting the dissertation requirements for this degree. Acceptance of this does not imply that the conclusions reached by the candidate are necessarily the conclusions of the major department. Sergio Martinez-Monteagudo Advisor Date Vikram Mistry Department Head Date Dean, Graduate School Date iii This dissertation is dedicated to my amazing mother who sacrificed her entire life for my success and encouraged me to pursue my dreams and finish Ph.D. studies. iv ACKNOWLEDGMENTS Completion of my doctoral dissertation was possible with the support of several experts, colleagues, friends, and family. First and foremost, I would like to express my sincere gratitude toward my advisor Dr. Sergio Martínez-Monteagudo for his continuous guidance and encouragement throughout my research. I am grateful to him for his directions, patience, and the trust he had in me, which made the Ph.D. program a unique journey. My great appreciation to professors Vikram Mistry, Sanjeev Anand, Lloyd Metzger, and Dr. Troy White for serving in my Ph.D. committee, and for guiding me through this research. I would like to thank John Haberkorn and Akimoto Ichinomiya for giving me the opportunities to use facilities and equipment in Davis Dairy Plant and helping me during the sampling process for this research. I wish to thank Howard Bonnemann, who instructed me in dairy chemistry, and I am so thankful of his lovely wife as my first and best piano teacher. My special and warm thanks to two angels in Dairy and Food Science Department, Kristi Prunty and Jayne Raabe, whose presence and support made my studies more pleasurable. I thank Dairy and Food Science undergraduate students and staff at Davis Dairy Plant, for all their help during the sampling process for my research. I am also thankful to all my colleagues and friends at South Dakota State University who helped me in this journey, particularly Steve Beckman, whose knowledge and practical ideas were so helpful on many different topics. v A heartfelt and immense thank goes to my parents, who supported me in all my life and admired me to flourish more. I wish my father could see that I successfully accomplished Ph.D. studies and I hope his soul is happy. A very special thank goes to my mother for her unconditional love and care. I am so thankful of my lovely sisters, Shahla, Shohreh, and Katayoun, for their unconditional and lifelong support. Great thanks to my dear brother, Ali, who helped me a lot to conquer all the challenges of living in abroad. His great visions made the road of success easier for me. Special thanks to my adorable nieces, Asal, and Hana; being an auntie is the best experience of my life. I am forever indebted to my family for all the sacrifices that they made on my behalf. My sincere thanks to Delfanian’s family, as my gifted family in United States. Their emotional support and tremendous help made my Ph.D. journey so enjoyable. This work has been made possible through the financial support of South Dakota State University Scholarly Excellence Funds and partial support from USDA National Institute for Food and Agriculture (HATCH projectSD00H607-16). Maryam Enteshari vi CONTENTS ABBREVIATIONS ......................................................................................................................... x LIST OF FIGURES ....................................................................................................................... xii LIST OF TABLES ........................................................................................................................ xiv ABSTRACT ................................................................................................................................... xv CHAPTER 1 .................................................................................................................................... 1 INTRODUCTION ........................................................................................................................... 1 REFERENCES ................................................................................................................................ 6 CHAPTER 2 .................................................................................................................................... 8 LITERATURE REVIEW ................................................................................................................ 8 2.1. Sustainability spectrum in dairy industry .......................................................................... 8 2.2. Dairy wastewater .............................................................................................................. 9 2.3. Dairy wastewater treatment methods .............................................................................. 12 2.3.1. Biological treatment ..................................................................................................... 12 2.3.2. Physicochemical treatment .......................................................................................... 15 2.3.3. Wetland treatment ........................................................................................................ 16 2.4. Recent advancements in dairy wastewater utilization .................................................... 17 2.5. Valorization of ice-cream wastewater ............................................................................. 17 2.6. Whey permeate valorization ........................................................................................... 20 2.7. Lactose uses .................................................................................................................... 22 2.7.1. Historical progress ....................................................................................................... 24 2.7.2. Lactitol production ....................................................................................................... 26 2.7.3. Properties ..................................................................................................................... 27 2.7.4. Applications ................................................................................................................. 35 2.7.5. Opportunities and future challenges ............................................................................ 49 CONCLUSION ...................................................................................................................... 50 REFERENCES ...................................................................................................................... 51 CHAPTER 3 .................................................................................................................................. 68 SUBCRITICAL HYDROLYSIS OF ICE-CREAM WASTEWATER: MODELING AND HYDROLYSATE PROPERTIES ................................................................................................. 68 3.1. ABSTRACT ........................................................................................................................ 68 3.2. INTRODUCTION .............................................................................................................. 69 3.3. MATERIAL AND METHODS .......................................................................................... 71 vii Physicochemical analyses of ice-cream wastewater .............................................................. 71 Subcritical hydrolysis ............................................................................................................. 72 Degree of hydrolysis .............................................................................................................. 73 Modeling the subcritical hydrolysis ....................................................................................... 74 Antiradical ability .................................................................................................................. 76 ACE-inhibitory .....................................................................................................................
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