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Calcium Chelation and Other Pretreatments for Flux Improvement in Ultrafiltration of Cottage Cheese Whey
Author(s) -
PATOCKA J.,
JELEN P.
Publication year - 1987
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.1365-2621.1987.tb14052.x
Subject(s) - citric acid , chemistry , calcium , chelation , ultrafiltration (renal) , flux (metallurgy) , fouling , sodium , chromatography , membrane , inorganic chemistry , food science , biochemistry , organic chemistry
Cottage cheese whey was treated to minimize effects of calcium on membrane fouling during ultrafiltration in a stirred Amicon cell. The treatments used were stepwise pH adjustment from 4.5 to 1.5; chelation of calcium with EDTA or citric acid; calcium chelation followed by pH adjustment to 2.5; and calcium replacement with sodium by ion exchange. All treatments resulting in elimination of free calcium improved the flux. Highest flux increase (53%) in the 8hr processing runs was for citric acid (I.25 meq/one meq Ca) after pH adjustment to 2.5. Addition of CaC1 2 decreased the flux. Confirmatory experiments with DDS‐Lab 20 equipment showed 25% flux increase after treatment with either EDTA (one meq/one meq Ca) or citric acid (I.25 meq/one meq Ca) with pH adjusted to 2.5.