High effective electrodialytic whey desalination at high temperature

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

High effective electrodialytic whey desalination at high temperature

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

High effective electrodialytic whey desalination at high temperature

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/EG17_107%2F0012377" target="_blank" >EG17_107/0012377: Separace a purifikace látek z roztoků v mlékárenství pomocí membránových a elektromembránových procesů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

1879-0143

Svazek periodika

neuveden

Číslo periodika v rámci svazku

108

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

1-10

Kód UT WoS článku

000540377900005

EID výsledku v databázi Scopus

2-s2.0-85085599025