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Concentration of Vinegar by Electrodialysis
Author(s) -
CHUKWU UCHENNA,
CHERYAN MUNIR
Publication year - 1996
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.1365-2621.1996.tb10965.x
Subject(s) - acetic acid , electrodialysis , chemistry , flux (metallurgy) , chromatography , membrane , biochemistry , organic chemistry
Vinegar (9–12% w/v acetic acid) was concentrated by electrodialysis (ED) to produce triple‐strength vinegar (30–33% acetate). At a current density of 174 Amps/m 2 , acetate flux was 520 g/m 2 /hr (GMH) for 9.1% acetate and increased to 920 GMH at 31% acetate. Increasing feed concentration decreased water flux from 2.6 to 1.3 L/m 2 /hr and energy consumption from 1.2 to 0.7 kWh/kg acetate transported. Increasing current increased acetate flux, energy consumption and water flux. A multi‐stage ED system could produce triple‐strength vinegar at much lower costs per unit of single‐strength vinegar.