Steady-state modeling of water-splitting and multi-ionic transport of skim milk electro-acidification by bipolar membrane electrodialysis

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F46747885%3A24620%2F24%3A00012346" target="_blank" >RIV/46747885:24620/24:00012346 - isvavai.cz</a>

Result on the web

<a href="https://upcommons.upc.edu/bitstream/handle/2117/411576/1-s2.0-S0260877424001729-main.pdf;jsessionid=E9C2203E6E3254124325CA1A3ABBA555?sequence=1" target="_blank" >https://upcommons.upc.edu/bitstream/handle/2117/411576/1-s2.0-S0260877424001729-main.pdf;jsessionid=E9C2203E6E3254124325CA1A3ABBA555?sequence=1</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2024.112106" target="_blank" >10.1016/j.jfoodeng.2024.112106</a>

Result language

angličtina

Original language name

Steady-state modeling of water-splitting and multi-ionic transport of skim milk electro-acidification by bipolar membrane electrodialysis

Original language description

Electrodialysis has become a relevant technology in promoting sustainability within the food industry. Bipolar membrane electrodialysis offers an efficient and eco-friendly alternative for skim milk acidification, eliminating the need for added acids that affect milk composition and properties. For the first time, this study presents a comprehensive 2-D computational model to investigate the multi-ionic transport and dynamics of skim milk electro-acidification using bipolar membrane electrodialysis. The model is based on conservation equations for mass-charge transport, coupled with the description of water-splitting through the second Wien effect. The primary focus of the analysis was on the skim milk pH evolution and the concentration profiles of the major ions. The results showed that ion concentration values varied due to concentration polarization and differences in ion mobilities. The simulations were compared with experimental data, showing reasonable agreement, particularly for Ca2+ ion concentration. Despite excluding organic components in its analysis, this model offers a novel and valuable approach to the study of skim milk electro-acidification using bipolar membrane electrodialysis, providing essential insights for process understanding and optimization.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

20401 - Chemical engineering (plants, products)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Volume of the periodical

378

Issue of the periodical within the volume

October

Country of publishing house

GB - UNITED KINGDOM

Number of pages

10

Pages from-to

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UT code for WoS article

001240069700001

EID of the result in the Scopus database

2-s2.0-85192479966