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 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.