Microscopic approach for the identification of cationic membrane fouling during cheddar cheese whey electroacidification.
This is the first time that fouling of cation-exchange membranes during cheddar cheese whey electroacidification with bipolar membranes is reported. A mineral fouling was observed only on the cationic membrane side in contact with the base. The deposit was identified as magnesium hydroxide and this fouling was more important on the cation-exchange membrane situated close to the cathode. Little deposit was formed after six electroacidification runs, but on long time, the buildup of fouling film would lead after many electroacidifications to an important decrease of the system efficiency. Since, fouling of permselective membranes represents one of the major issues in electrodialytic processes, this result will be the basis for the determination of cleaning conditions allowing the prevention of such a fouling.
Lin Teng Shee
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Institute of Nutraceuticals and Functional Foods (INAF) and Dairy Research Centre (Stella), Department of Food Sciences and Nutrition, Laval University, Quebec, QC G1K 7P4, Canada.
Angers
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Bazinet
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D002611:Cheese / Q000032:analysis*; D003956:Dialysis / Q000379:methods; D004563:Electrochemistry; D005524:Food Technology; D007474:Ion Exchange; D008567:Membranes, Artificial; D008855:Microscopy, Electron, Scanning; D008894:Milk Proteins / Q000737:chemistry; D000067816:Whey Proteins
D008567:Membranes, Artificial; D008894:Milk Proteins; D000067816:Whey Proteins