Electrodialysis Application
Colloidal Silica Manufacture
Phase Transfer Catalysts Manufacture
Desalination of fruit juice
Removal of tartaric acid from wineDesalination of pharma / chemical intermediates
Desalination of cheese whey
Desalination of soy sauce
Production of amino acids from amino acid salts
Desalination of starch sugar, soybean saccharide, xylose and xylito desalination
Acid recovery from stainless steel pickling effluent
Recovery of electroplating solutions
Production of acid and alkali from inorganic salts/industrial waste streams
Acid recovery of aluminum foil pickling process
Production of organic acid from organic acid salt
Desalination of cheese whey.
Whey is a by-product from the production of cheese or curd, nowadays one of the main products in dairy industry. However, the utilization of whey is limited by its high content of salts. Demineralization is therefore necessary for further processing of whey from the industial production of Cheddar and blue veined cheeses. Whey was microfiltrated and consequently desalted by electrodialysis. Whey with 1% w/w of NaCl was desalted in 45 minutes and more than 95% of all salts were removed. Wheys with 2 and 3% of salt were demineralized in 60 (reconstituted whey in 65) and 80 (reconstituted whey in 90) minutes, respectively. The degree of mineral salt removal was higher than 96% in all cases. In dairy industry, electrodialysis has a great potencial as an effective, modern, fast, energy saving method to perform demineralization of whey even when salted.