The impact of high effective electrodialytic desalination on acid whey stream at high temperature

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F28676092%3A_____%2F20%3AN0000035" target="_blank" >RIV/28676092:_____/20:N0000035 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.idairyj.2020.104921" target="_blank" >https://doi.org/10.1016/j.idairyj.2020.104921</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104921" target="_blank" >10.1016/j.idairyj.2020.104921</a>

Result language
angličtina
Original language name
The impact of high effective electrodialytic desalination on acid whey stream at high temperature
Original language description
The process of desalination of nanofiltrated acid whey by electrodialysis in the temperature range of 15-55°C was investigated. An increase in electrodialysis temperature caused an increase in total mass flux and electrodialysis capacity while specific energy consumption values are maintained. It is shown that weak organic acids removal from whey increases with temperature, which leads to an increase in the degree of deacidification from 64.3% to 72.0% when the temperature increases from 15 to 55°C. Protein losses are not observed at any temperature, and the increase in ED temperature does not affect the protein content of the desalted whey. At the same time, IR spectroscopy shows that protein deposition occurs mainly in the surface layers of cation-exchange membranes. Conductivity and diffusion permeability of anion-exchange membranes increase after electrodialysis at elevated temperatures due to the enlargement of pores and channels of ion-exchange materials. At the same time, proteins sorption by cation-exchange membranes significantly compensates this effect and their transport properties change to a much lesser extent.
Czech name
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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
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OECD FORD branch
21101 - Food and beverages

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

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

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