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Effect of concentrate solution pH and mineral composition of a whey protein diluate solution on membrane fouling formation during conventional electrodialysis
Authors:Erik Ayala-Bribiesca  Monica Araya-Farias  Grald Pourcelly  Laurent Bazinet
Institution:

aInstitute of Nutraceuticals and Functional Foods (INAF), and Dairy Science and Technology Research Centre (STELA), Department of Food Sciences and Nutrition, Pavillon Paul Comtois, Université Laval, Sainte-Foy, Quebec, Canada G1K 7P4

bInstitut Européen des Membranes (IEM), Cc047, Place Eugène Bataillon, 34095 Montpellier Cedex 5, France

Abstract:The aim of this work was to study the effect of the concentrate solution pH and the composition in calcium, carbonate and protein of the diluate solution to be treated by conventional electrodialysis on the fouling of ion-exchange membranes. Conductivity, system resistance, pH of the diluate and cation migration were monitored to follow the evolution of the demineralization. Total cation migration was similar for all conditions although different forms of fouling were identified after three consecutive 100 min electrodialysis treatments. The nature of fouling and the membrane surface fouled depended on the concentrate pH value, the diluate mineral composition and the intrinsic composition of the whey isolate. Once conditions leading to membrane fouling were identified, an alternative configuration for our electrodialysis stack is proposed to prevent fouling onset.
Keywords:Electrodialysis  Ionic membrane  Fouling  Mineral  Protein  pH
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