The impact of high effective electrodialytic desalination on acid whey stream at high temperature

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Standard

The impact of high effective electrodialytic desalination on acid whey stream at high temperature. / Merkel, Arthur; Fárová, Hana; Voropaeva, Daria; Yaroslavtsev, Andrey; Ahrné, Lilia; Yazdi, Saeed Rahimi.

I: International Dairy Journal, Bind 114, 104921, 2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Merkel, A, Fárová, H, Voropaeva, D, Yaroslavtsev, A, Ahrné, L & Yazdi, SR 2021, 'The impact of high effective electrodialytic desalination on acid whey stream at high temperature', International Dairy Journal, bind 114, 104921. https://doi.org/10.1016/j.idairyj.2020.104921

APA

Merkel, A., Fárová, H., Voropaeva, D., Yaroslavtsev, A., Ahrné, L., & Yazdi, S. R. (2021). The impact of high effective electrodialytic desalination on acid whey stream at high temperature. International Dairy Journal, 114, [104921]. https://doi.org/10.1016/j.idairyj.2020.104921

Vancouver

Merkel A, Fárová H, Voropaeva D, Yaroslavtsev A, Ahrné L, Yazdi SR. The impact of high effective electrodialytic desalination on acid whey stream at high temperature. International Dairy Journal. 2021;114. 104921. https://doi.org/10.1016/j.idairyj.2020.104921

Author

Merkel, Arthur ; Fárová, Hana ; Voropaeva, Daria ; Yaroslavtsev, Andrey ; Ahrné, Lilia ; Yazdi, Saeed Rahimi. / The impact of high effective electrodialytic desalination on acid whey stream at high temperature. I: International Dairy Journal. 2021 ; Bind 114.

Bibtex

@article{8c130c1d02844d949e3b460d3c16fa3c,
title = "The impact of high effective electrodialytic desalination on acid whey stream at high temperature",
abstract = "Desalination of nanofiltrated acid whey by electrodialysis in the temperature range 15–55 °C was investigated. Increased electrodialysis temperature caused increased total mass flux and electrodialysis capacity while specific energy consumption values were maintained. Weak organic acids removal from whey increased with temperature, leading to an increase in the degree of deacidification from 64.3% to 72.0% when the temperature increased from 15 to 55 °C. Protein losses were not observed at any temperature, and the increase in ED temperature did not affect the protein content of the desalted whey. IR spectroscopy showed that protein deposition occurred mainly in the surface layers of cation-exchange membranes. Conductivity and diffusion permeability of anion-exchange membranes increased after electrodialysis at elevated temperatures due to the enlargement of pores and channels of ion-exchange materials. Protein sorption by cation-exchange membranes significantly compensated for this effect and their transport properties changed to a much lesser extent.",
author = "Arthur Merkel and Hana F{\'a}rov{\'a} and Daria Voropaeva and Andrey Yaroslavtsev and Lilia Ahrn{\'e} and Yazdi, {Saeed Rahimi}",
year = "2021",
doi = "10.1016/j.idairyj.2020.104921",
language = "English",
volume = "114",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - The impact of high effective electrodialytic desalination on acid whey stream at high temperature

AU - Merkel, Arthur

AU - Fárová, Hana

AU - Voropaeva, Daria

AU - Yaroslavtsev, Andrey

AU - Ahrné, Lilia

AU - Yazdi, Saeed Rahimi

PY - 2021

Y1 - 2021

N2 - Desalination of nanofiltrated acid whey by electrodialysis in the temperature range 15–55 °C was investigated. Increased electrodialysis temperature caused increased total mass flux and electrodialysis capacity while specific energy consumption values were maintained. Weak organic acids removal from whey increased with temperature, leading to an increase in the degree of deacidification from 64.3% to 72.0% when the temperature increased from 15 to 55 °C. Protein losses were not observed at any temperature, and the increase in ED temperature did not affect the protein content of the desalted whey. IR spectroscopy showed that protein deposition occurred mainly in the surface layers of cation-exchange membranes. Conductivity and diffusion permeability of anion-exchange membranes increased after electrodialysis at elevated temperatures due to the enlargement of pores and channels of ion-exchange materials. Protein sorption by cation-exchange membranes significantly compensated for this effect and their transport properties changed to a much lesser extent.

AB - Desalination of nanofiltrated acid whey by electrodialysis in the temperature range 15–55 °C was investigated. Increased electrodialysis temperature caused increased total mass flux and electrodialysis capacity while specific energy consumption values were maintained. Weak organic acids removal from whey increased with temperature, leading to an increase in the degree of deacidification from 64.3% to 72.0% when the temperature increased from 15 to 55 °C. Protein losses were not observed at any temperature, and the increase in ED temperature did not affect the protein content of the desalted whey. IR spectroscopy showed that protein deposition occurred mainly in the surface layers of cation-exchange membranes. Conductivity and diffusion permeability of anion-exchange membranes increased after electrodialysis at elevated temperatures due to the enlargement of pores and channels of ion-exchange materials. Protein sorption by cation-exchange membranes significantly compensated for this effect and their transport properties changed to a much lesser extent.

U2 - 10.1016/j.idairyj.2020.104921

DO - 10.1016/j.idairyj.2020.104921

M3 - Journal article

AN - SCOPUS:85097244329

VL - 114

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104921

ER -

ID: 255046855