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Application of relaxation periods during electrodialysis of a casein solution: Impact on anion-exchange membrane fouling
Authors:Benjamin Ruiz  Philippe Sistat  Patrice Huguet  Gérald Pourcelly  Monica Araya-Farias  Laurent Bazinet
Institution:1. Institut des Nutraceutiques et des Aliments Fonctionnels (INAF) et Groupe de Recherche en Science et Technologies du Lait (STELA), Département de Sciences des Aliments et de Nutrition, Pavillon Paul Comtois, Université Laval, Sainte-Foy, Que., Canada G1K 7P4;2. Institut Européen des Membranes (IEM), Université Montpellier 2, Cc047, Place Eugène Bataillon, 34095 Montpellier Cedex 5, France
Abstract:Electrodialysis (ED) is a membrane process used on a large scale. However, one of the common problems is fouling of ion-exchange membranes stacked in the cell. The use of pulsed power, consisting in applying a constant current density during a fixed time of application (Ton) followed by a pause duration (Toff), was demonstrated recently as an effective fouling mitigation method for electrodialysis. Up until now, no work has investigated the potential of electrodialysis using pulsed electric field on protein fouling. The aim of the present work was to study the influence of pulsed electric field (PEF) with a low frequency square shaped periodic signal (Ton = 10 s–Toff = 10 s, Ton = 10 s–Toff = 40 s) in comparison with dc current during electrodialysis of a casein solution at different current densities (10, 20 and 30 mA/cm2) on membrane fouling. It appeared from these results that PEF, under certain conditions of pulse, would avoid fouling on anion-exchange membranes. For 10 s–40 s pulsed electric field conditions, no fouling was observed with any density, while for 10 s–10 s PEF conditions, fouling appeared only at current density over 10 mA/cm2. dc current, whatever the current density conditions, led to a fouling on the diluate side of the AEM. Furthermore, when fouling occurred, magnitude layer thickness and dry weight increased with the applied current density. The nature of the fouling was identified as 97% protein. The protein fouling would be due to the dissociation of water molecules and/or heat increase at the anion-exchange membrane interface. The relaxation time of the pulse would limit both phenomena on the membrane.
Keywords:Electrodialysis  Pulsed electric field  Anion-exchange membrane  Fouling  Casein
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