Steady-state modeling of water-splitting and multi-ionic transport of skim milk electro-acidification by bipolar membrane electrodialysis
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Steady-state modeling of water-splitting and multi-ionic transport of skim milk electro-acidification by bipolar membrane electrodialysis. / Merkel, Arthur; León, Tamara; Jofre, Lluís; Cortina, José Luis; Dvořák, Lukáš; Ahrné, Lilia.
In: Journal of Food Engineering, Vol. 378, 112106, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Steady-state modeling of water-splitting and multi-ionic transport of skim milk electro-acidification by bipolar membrane electrodialysis
AU - Merkel, Arthur
AU - León, Tamara
AU - Jofre, Lluís
AU - Cortina, José Luis
AU - Dvořák, Lukáš
AU - Ahrné, Lilia
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024
Y1 - 2024
N2 - Electrodialysis has become a relevant technology in promoting sustainability within the food industry. Bipolar membrane electrodialysis offers an efficient and eco-friendly alternative for skim milk acidification, eliminating the need for added acids that affect milk composition and properties. For the first time, this study presents a comprehensive 2-D computational model to investigate the multi-ionic transport and dynamics of skim milk electro-acidification using bipolar membrane electrodialysis. The model is based on conservation equations for mass-charge transport, coupled with the description of water-splitting through the second Wien effect. The primary focus of the analysis was on the skim milk pH evolution and the concentration profiles of the major ions. The results showed that ion concentration values varied due to concentration polarization and differences in ion mobilities. The simulations were compared with experimental data, showing reasonable agreement, particularly for Ca2+ ion concentration. Despite excluding organic components in its analysis, this model offers a novel and valuable approach to the study of skim milk electro-acidification using bipolar membrane electrodialysis, providing essential insights for process understanding and optimization.
AB - Electrodialysis has become a relevant technology in promoting sustainability within the food industry. Bipolar membrane electrodialysis offers an efficient and eco-friendly alternative for skim milk acidification, eliminating the need for added acids that affect milk composition and properties. For the first time, this study presents a comprehensive 2-D computational model to investigate the multi-ionic transport and dynamics of skim milk electro-acidification using bipolar membrane electrodialysis. The model is based on conservation equations for mass-charge transport, coupled with the description of water-splitting through the second Wien effect. The primary focus of the analysis was on the skim milk pH evolution and the concentration profiles of the major ions. The results showed that ion concentration values varied due to concentration polarization and differences in ion mobilities. The simulations were compared with experimental data, showing reasonable agreement, particularly for Ca2+ ion concentration. Despite excluding organic components in its analysis, this model offers a novel and valuable approach to the study of skim milk electro-acidification using bipolar membrane electrodialysis, providing essential insights for process understanding and optimization.
KW - Bipolar membranes
KW - Electro-acidification
KW - Ionic transport
KW - Monopolar membranes
KW - Water-splitting
U2 - 10.1016/j.jfoodeng.2024.112106
DO - 10.1016/j.jfoodeng.2024.112106
M3 - Journal article
AN - SCOPUS:85192479966
VL - 378
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
M1 - 112106
ER -
ID: 392922746