Utilisation of salty whey ultrafiltration permeate with electrodialysis |
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| Affiliation: | 1. The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, Victoria 3010, Australia;2. Department of Chemical Engineering, University of Melbourne, Parkville, Victoria 3010, Australia;3. Bega Cheese Pty. Ltd., 1 Vegemite Way, Port Melbourne, Victoria 3207, Australia;1. Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil;2. Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Brazil;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil;1. Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey;2. Faculty of Engineering, Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey;1. V.I. Vernadskii Institute of General & Inorganic Chemistry of the NAS of Ukraine, Palladin Ave. 32/34, Kiev, 03142, Ukraine;2. National University of Food Technologies of the MES of Ukraine, Vladimirskaya str. 48, Kiev, 01601, Ukraine;3. A.N. Frumkin Institute of Physical Chemistry and Electrochemistry of the RAS, Leninskii Pr. 31, Moscow, 119071, Russia;1. Animal Production and Industrialisation Unit, Department of Agroindustrial Engineering, Universidad Nacional de Chimborazo, Riobamba, EC060150, Ecuador;2. Department of Animal Science, AU-Foulum, Aarhus University, 8830, Tjele, Denmark;3. Agrobiotechnology Group, Instituto de Productos Naturales y Agrobiología, IPNA, CSIC-Spanish Research Council, San Cristobal de la Laguna, Santa Cruz de Tenerife, 38206, Spain;4. Animal Production and Biotechnology Group, Institute of Animal Health and Food Security, Universidad de Las Palmas de Gran Canaria, Arucas, 35413, Canary Islands, Spain;1. Dairy Innovation Research Hub, Department of Chemical and Biomolecular Engineering, The University of Melbourne, VIC, 3010, Australia;2. Dairy Innovation Research Hub, Dairy Innovation Australia Limited, 180 Princes Hwy, Werribee, VIC, 3030, Australia;1. School of Chemistry, The University of Melbourne, VIC 3010, Australia;2. Department of Chemical and Biomolecular Engineering, The University of Melbourne, VIC 3010, Australia;3. Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, VIC 3010, Australia;4. Dairy Innovation Australia Limited, Werribee, VIC 3030, Australia |
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| Abstract: | Salty whey is a waste by-product that incurs increasingly high disposal costs for the dairy industry. This study investigated electrodialysis of the ultrafiltration permeate of salty whey as either a concentrate for the treatment of sweet whey or as a source of lactose and salt. The type of concentrate (0.1 m NaCl or salty whey permeate) did not affect the rate of sweet whey demineralisation or the energy consumed per tonne of whey, but less sodium and more divalent cations were removed when salty whey permeate was used as the concentrate. Salty whey permeate could be effectively demineralised using either 0.1 m NaCl or a second stream of salty whey permeate as the concentrate. The concentrate purity could be enhanced using monovalent selective membranes without increasing the energy consumption of the process (3.2 ± 0.3 kWh per kg of NaCl removed from the diluate at 15 V). |
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