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ELECTRODIALYSIS OF RAW WHEY AND WHEY FRACTIONATED BY REVERSE OSMOSIS AND ULTRAFILTRATION
Author(s) -
JOHNSON KEVIN T.,
HILL CHARLES G.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00721_41_4.x
Subject(s) - electrodialysis , chemistry , ultrafiltration (renal) , membrane , chromatography , volumetric flow rate , demineralization , total dissolved solids , materials science , environmental engineering , biochemistry , physics , enamel paint , quantum mechanics , engineering , composite material
Electrodialysis is a unit operation which removes ionic species from a solution through the use of an imposed voltage and ion‐selective membranes. The temperature, flow rate, and composition of the feed, and the applied voltage all influence the rate of ionic transport in electrodialysis systems. The effects of the aforementioned process parameters on the performance of an electrodialysis system were investigated using cottage cheese whey as the process feed. Increasing the flow rate proved to be of little value in decreasing the membrane stack resistance for a given run, but it significantly retarded the rate at which the stack resistance increased in repeated runs. The effect of increasing the total solids concentration of the whey without altering the solute composition was to increase the potential rate of demineralization through an increase in conductivity. Prefractionation of the feed by ultrafiltration enhanced the value of the whey solids by increasing the protein concentration and decreasing the ash concentration. However, the electrodialytic process was less efficient in removing the remaining ash in this case than it was in demineralizing other feeds.