Valorisation des miné reaux

Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/6248

Title:	Valorisation des miné reaux
Other Titles:	e xtraire et r é utiliser le potentiel d u lactoserum
Authors:	TAOUCHE, Aya FERHAT, Nehla Wihed HAMZAOUI, Dina Manar AYAT, Asma
Keywords:	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
Issue Date:	2025
Publisher:	Université Salah BOUBNIDER cONSTANTINE3.faculté génie des procédés
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
URI:	http://localhost:8080/xmlui/handle/123456789/6248
Appears in Collections:	Génie des procédés / هندسة الطرائق

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