Valorisation des minéraux

Taouche, Aya; Ferhat, Nehla Wided; Hamzaoui, Dina Manar; Ayat, Asma

dc.contributor.author	Taouche, Aya
dc.contributor.author	Ferhat, Nehla Wided
dc.contributor.author	Hamzaoui, Dina Manar
dc.contributor.author	Ayat, Asma
dc.date.accessioned	2025-11-26T11:09:17Z
dc.date.available	2025-11-26T11:09:17Z
dc.date.issued	2025
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/6215
dc.description.abstract	Whey is a liquid by-product generated during cheese and yogurt production. Although it contains valuable nutrients such as calcium, magnesium, and phosphorus, it is often discarded, causing environmental concerns. This project aims to valorize whey by extracting these three minerals using simple and accessible methods: precipitation, filtration, and drying. Experimental results showed an extraction yield of 84.3% for calcium, 78% for magnesium, and 68.5% for phosphorus. The reco0vered salts were tested in two key applications: agriculture, where they enhanced plant growth, and water treatment, where they significantly reduced turbidity. This dual application demonstrates that whey, often seen as waste, can become a valuable resource in a sustainable development context.	en_US
dc.language.iso	fr	en_US
dc.publisher	Université Constantine3 ,Salah Boubnider Faculté Génie des Procédés	en_US
dc.subject	Whey, extraction, mineral salts, calcium, magnesium, phosphorus, precipitation, filtration, drying, natural coagulant, fertilizer, water treatment, plant growth, valorization, by-product, sustainable development, circular economy, dairy industry, pollution.	en_US
dc.title	Valorisation des minéraux	en_US
dc.title.alternative	extraire et réutiliser le potentiel d u lactoserum	en_US
dc.type	Other	en_US