High effective electrodialytic whey desalination at high temperature

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F20%3AN0000026" target="_blank" >RIV/28676092:_____/20:N0000026 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/abs/pii/S0958694620301072?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0958694620301072?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104737" target="_blank" >10.1016/j.idairyj.2020.104737</a>

Result language
angličtina
Original language name
High effective electrodialytic whey desalination at high temperature
Original language description
Temperature dependence of desalination and energy efficiency of electrodialysis of evaporated sweet whey were investigated. Electrodialysis was performed in the temperature range 15-55°C. The time required for desalination of whey to degree of desalination 62% decreased by a factor of 2 and 2.5 when the temperature was changed from 15 and 25°C, respectively, to 55°C. Total mass flux increased 3 times with rising temperature from 15 to 55°C, whereas specific energy consumption was the same for all temperatures. This indicates that the energy efficiency of whey desalination increased with increasing temperature. The removal of citric acid also improved with increasing temperature. Changes of transport properties of the ion-exchange membranes after heat treatment at 15-55°C in contact with deionized water are reported.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/EG17_107%2F0012377" target="_blank" >EG17_107/0012377: Valorization of high added value solutions in dairy industry using membrane and electromembrane processes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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