Electrodialysis of model salt solution containing whey proteins: Enhancement by pulsed electric field and modified cell configuration

被引:59
作者
Casademont, Christophe [1 ,2 ]
Sistat, Philippe [3 ]
Ruiz, Benjamin [3 ]
Pourcelly, Grald [3 ]
Bazinet, Laurent [1 ,2 ]
机构
[1] Univ Laval, Inst Nutraceut & Funct Foods INAF, Dept Food Sci & Nutr, Ste Foy, PQ G1K 7P4, Canada
[2] Univ Laval, Dairy Res Ctr STELA, Dept Food Sci & Nutr, Ste Foy, PQ G1K 7P4, Canada
[3] Univ Montpellier 2, Inst Europeen Membranes, ENSCM, CNRS,CC047, F-34095 Montpellier 5, France
基金
加拿大自然科学与工程研究理事会;
关键词
Electrodialysis; Pulsed electrical field; Ion-exchange membrane; Fouling; Calcium; Magnesium; Whey protein isolates; ANION-EXCHANGE MEMBRANE; CONVENTIONAL ELECTRODIALYSIS; CARBONATE CONCENTRATIONS; SKIM MILK; IMPACT; CALCIUM; WATER; ELECTROACIDIFICATION; DEMINERALIZATION; IDENTIFICATION;
D O I
10.1016/j.memsci.2008.12.013
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Recent work carried-out on conventional electrodialysis of model solutions containing whey proteins and/or salts (CaCl2, MgCl2) showed significant ion-exchange membrane foulings, one of the major problems of this process. The purpose of this study was to demonstrate the feasibility of using pulsed electrical field in a new electrodialysis (ED) configuration to prevent the ion-exchange membrane fouling and to enhance the ED process. The main objectives of the present work were to test a new cell configuration and to study the effect of pulsed electrical field on fouling and electrodialytic parameters. The results obtained showed that a pulsed electrical field coupled to a separated feed of the concentrate compartments led to the higher demineralization rate (79.5%) without membrane fouling and excessive energy consumption compared to the other treatments. This study also showed that the pulsed electrical field applied in combination with the classical configuration decreased the mineral fouling observed in basic conditions (16% for Ca and 24% for Mg) and the protein fouling observed in acidic condition (decrease by 18%). (C) 2009 Elsevier B.V. All rights reserved.
引用
收藏
页码:238 / 245
页数:8
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