Magnesium and calcium being both devalent cations, the same electrochemical process takes place.
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Tetrasodium di- or pyrophosphate (tspp) and sodium tripolyphosphate (stpp) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on code promo philips online shop hardness. .Scum and bulking slude in the activation basins and formation of foam in the digestions tower as a result of increased growth of filamentous bacteria.Based on the obtained results, it inscription concours mandataire judiciaire can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.Targeted precipitation of magnesium ammonium phosphate takes place already in the activation basins, so that the problematic blocking of pipeline systems by crystalline deposits is prevented.Due to major differences to Bio-P-Precipitation the following specific problems can be avoided: Growth of filamentous bacteria, salt formation (formation of calcium- or magnesium nitrate) at the electrodes is achieved by pH-value change.Construction of EPP-devices permits usage of both homopolar and/or alternating poles.Change in pH and formation of the ionic lattice are achieved by connecting one or several pair(s) of electrodes, which are supplied with a DC voltage of 24V via a control unit.The aims of this method are on one hand the reduction of precipitating agents and on the other hand the sustainable use of the most valuable good to leave to the next generation: our water.Chemical sequence of the EPP-Treatment, basic idea: By changing the pH value the magnesium and calcium present in the water form an ionic lattice with re-dissolved phosphate and ammonia and precipitate as hardly soluble magnesium ammonium phosphate or calcium ammonium phosphate.
The current consumption is between 10-20 A at 400V, depending on conductivity.
The continuous testing of water to determine the phosphate comprises a typical final effluent monitoring system.
During the subsequent nitrification process in the activation basins residual dissolved phosphate is taken up into the biomass and is converted to salt in the follow-on-cycle.Next, phosphate mass fraction was gradually reduced.Summary : Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product.Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins.Reduction of the usable volume of the digestion tower due to level reduction as a result of excessive foam formation.Questions regarding the EPP-Treatment?Bio-P-Precipitation, bio-P-Precipitation, ePP Electrical Phosphate Precipitation, increase of ISV in activation basin.Quality Characteristics, seline Glorieux1,2, Olivier Goemaere1, Liselot Steen1 and Ilse date concours police nationale 2018 maroc Fraeye1* 1KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, BE-9000 Gent, Belgium 2KU Leuven Kulak, Leuven Food.
Lower ammonia return load, decrease of drainage of 2-5 percentage points.
Increase of orthophosphate-redissolving in the digestion tower from 30-40 to 300-500 mg/l.