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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

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

—

Číslo periodika v rámci svazku

114

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

000605590300014

EID výsledku v databázi Scopus

2-s2.0-85097244329