Electrodialysis Application
Colloidal Silica Manufacture- Phase Transfer Catalysts Manufacture
- Desalination of fruit juice
Removal of tartaric acid from wine - Desalination 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 fruit juice Removal of tartaric acid from wine
De-acidification of fruit juice is an important application of Electrodialysis. In the production of bottled champagne it is necessary to avoid the formation of crystalline tartar which occurs when the wine is cooled and the solubility of Potassium-sodium salt of the Tartaric acid exceeds its solubility limits. Crystalline tartar on the bottom of a champagne bottle enhances the release of dissolved CO2 which results in instantaneous, uncontrolled foam formation when the bottle is opened. To avoid crystallization of tartar salts in the wine, tartaric acid and its salts must be reduced to a level that does not exceed their solubility in the wine at storing temperature. This can be efficiently done by Electrodialysis.