Premium
Demineralisation of whey by a combination of nanofiltration and anion‐exchange treatment: a preliminary study
Author(s) -
Okawa Teiichiro,
Shimada Masayuki,
Ushida Yoshihiko,
Seki Nobuo,
Watai Naoki,
Ohnishi Masatoshi,
Tamura Yoshitaka,
Ito Akira
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12283
Subject(s) - nanofiltration , chemistry , sodium , potassium , ion , chloride , ion exchange , membrane , molar ratio , chromatography , ion exchange resin , food science , inorganic chemistry , biochemistry , organic chemistry , catalysis
Demineralisation is an important process for the utilisation of whey in the food industry. Sodium (Na + ) and potassium (K + ) ions pass through nanofiltration ( NF ) membranes in ion pairs with chloride (Cl − ) to maintain electroneutrality, but NF processing can only partially remove these ions from whey, because the total Na and K content of whey generally exceeds the Cl content. In this work, a preliminary study of a new demineralisation method was made. A reconstituted sweet whey powder solution was first treated by Cl‐form anion‐exchange resin to increase the molar ratio of Cl to Na and K from ~0.5 to ~1.0. Subsequently, NF removed >90% of Na and K from the anion‐exchange treated whey compared with <60% from the control whey. This new process could be useful for producing 70% demineralised whey with very low levels of the monovalent ions Na + , K + and Cl − .