Abstract
Due to the biotechnological value of whey, this work aims at applying the ultrafiltration (UF) and subsequently the electrodialysis (ED) techniques in pilot scale plant. Whey (5% concentration) was treated twice by the UF technique, with a pressure of 4 bar (flow mode 20 L h-1). The permeate obtained was submitted to the ED process, in which 12 V were applied for 4 h. In order to evaluate the UF, parameters as turbidity, color, TOC and pH were measured. Regarding the ED technique, parameters as pH, conductivity, calcium, sodium and lactic acid concentration were evaluated. The electrodialysis unit was operated on a constant voltage, and tested the range was from 3 to 12 V. After the UF and ED processes, the pH remained unchanged. Thereafter the UF treatment, the initial turbidity was reduced by 99.9%. In terms of parameter reduction after ED, the calcium concentration was decreased in 36.0% soon after UF and ED treatments, and the lactic acid concentration in 80.0%. These results point to the possible combination of UF and ED to treat the whey and signals the potential of further using the resulting solutions as inputs in new applications in the food industry such as lactose.
Highlights
Whey is one of the by-products of high added value in the dairy industry, by the expressive volume generated as well as by its composition, containing important nutrients
These results point to the possible combination of UF and ED to treat the whey and signals the potential of further using the resulting solutions as inputs in new applications in the food industry such as lactose
The aim of this study is to investigate the potential applicability of combining ultrafiltration and ED techniques, in order to remove lactic acid (LA) and other ions from whey, focusing on biotechnological applications
Summary
Whey is one of the by-products of high added value in the dairy industry, by the expressive volume generated as well as by its composition, containing important nutrients. In this process[1], there is no total feedstock conversion in final product, for each kilogram of cheese produced, an average of 10 liters of whey is generated. According to some authors[4,5,6], there are numerous current alternatives for the use of fresh milk whey and its components Among the alternatives, it can be mentioned, for example, animal feed, production of ricotta, dairy drink, whey powder production, which can be used in the pharmaceutical industry
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