Fouling and in-situ cleaning of ion-exchange membranes during the electrodialysis of fresh acid and sweet whey
Sahar Talebi, George Q Chen, Benny Freeman, Francisco Suarez, Adrian Freckleton, Karren Bathurst, Sandra E Kentish
JOURNAL OF FOOD ENGINEERING | ELSEVIER SCI LTD | Published : 2019
This work investigated the fouling of ion-exchange membranes during the electrodialysis of sweet and acid dairy whey. Fresh whey was used, rather than solutions made up in the laboratory, giving a unique perspective. While membrane fouling occurred in all experiments, the effects on system performance were limited. Reductions in the current during pure NaCl circulation fell to a minimum of 80% of the original value after 5 h of whey processing. The use of an alkaline concentrate resulted in the strongest increase in system resistance, but the mineral deposits formed appeared to detach readily, thereby reducing these effects. The use of an acidic concentrate gave significantly greater rates o..View full abstract
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Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP)
This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (Project Number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. Funding support and provision of sweet and acid whey by Bega Cheese Limited is also gratefully acknowledged. Professor Freeman acknowledges funding from the U.S. Fulbright Distinguished Chair in Science, Technology and Innovation.