József Csanádi

Investigation of module vibration in ultrafiltration

AbstractMembrane fouling is still a critical issue which limits the application of industrial membrane utilizations. Membrane processes operating at a high shear rate are frequently used to control flux decline by reducing the deposition of particles on the membrane surface. In this work, ultrafiltration (UF) of a dairy model and industrial wastewaters was investigated. Membrane module vibration and no-vibration mode were compared by a laboratory mode vibratory shear enhanced processing device during membrane filtration with the same operational parameters. Membrane fluxes, rejections, and energy consumption were measured and calculated for comparison of the vibration effectiveness. Turbidity, chemical oxygen demand, and total organic carbon were measured. The UF experiments were carried out with constant parameters at a temperature of 50°C and recirculation flow rate of 910 L h−1 at 0.8 MPa. Furthermore, to understand the fouling mechanisms in depth, contact angles of the clean, prewetted, and fouled mem...

Clean Strategies for the Management of Residues in Dairy Industries

The transformation of raw milk into dairy products is one of the most important activities of the dairy industry worldwide. Along with the production of pasteurized and sterilized milks for direct consumption, a variety of processes are used for the production of cheeses, butter, cream, ice-creams, yogurts and other fermented milks. As a consequence, the processing of milk usually generates huge amounts of waste products, such as whey and buttermilk. These products have high nutrient and economic values; therefore they can be used as ingredients for others milk products such as flavored milk beverages, chocolates, candies, cookies, processed cheeses, ice cream, and powdered milk. Because of their intrinsic composition, dairy wastewaters cannot be discharged into septic systems, state waters or direct dumping; appropriate treatment is required before release into the environment. There are many alternatives for the treatment of this type of effluent, all based in a sequence of processes and operations presented as functions of physical-chemical characteristics of dairy waste effluent. The selection of some processes requires careful and must be based on, consideration of technical, economical, and social aspects.

“Pálinka”: Hungarian Distilled Fruit

Palinka is a traditional Hungarian spirit drink produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or grape marc. The word “palinka” originated from a Slovak term “palit” which means to distil. In the Carpathian Basin and the Great Plains of eastern Hungary, the climate is suitable for a wide variety of fruit species, and each region has its own palinka specialty. Carefully selecting the right fruit is crucial to making a good palinka. The fruit must first be cleaned, and then the stones must be removed from stone fruits to ensure the absence of traces of cyanide in the final product. They are then mashed to create a jam-like base, known as “cefre,” which is fermented at low temperature for 10–15 days. The mixture of fruit and alcohol produced from the mash is then distilled. Once distilled, the palinka is aged, usually in casks, to allow the flavors to blend. Some palinkas are stored in wooden casks to add flavor and soften the alcohol by allowing it to breathe. In some cases, fruit is added to the cask (or bottle, but in this case the final product cannot be called “palinka”) increasing the fruitiness and adding sweetness to the palinka. After distillation and aging, the palinka is diluted to between 37.5 and around 60 % with distilled water or springwater.

Tokaji Aszú: “The Wine of Kings, the King of Wines”

Louis XV of France offered a glass of Tokaji Aszu to Madame de Pompadour, referring to it as “Vinum Regum, Rex Vinorum” (“Wine of Kings, King of Wines”). Tokaji wine became the subject of the world’s first appellation control, established several decades before Port wine and over 120 years before the classification of Bordeaux.

“Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary

A popular milk dessert called “Turo Rudi” is perhaps the most popular dessert both in Hungary and the neighbouring countries. This product and its name are so deeply rooted in public awareness that it is considered as “Hungaricum” (a unique Hungarian product). We also call Turo Rudi “Dotted” (“Pottyos”) because of the original packing design: white surface with red dots on it.

FATTY ACID COMPOSITION OF TSIGAI SHEEP MILK AS A PHYSIOLOGICAL ADVANTAGE

According to many authors sheep milk has nutritional advantage in relation to cow milk. Some authors explain this by the different fatty acid (FA) composition, mainly the higher ratio of unsaturated (UFA) and C4–12 fatty acids. Nowadays, however, it is very important to know the amount and the ratio of n-6 and n-3 fatty acid in our foods. Our objective was to investigate the fatty acid composition of milk from the milking Tsigai sheep. The obtained results show that physiological evaluation of FA composition of Tsigai sheep milk and its products is more favourable in every respect than cow milk.