Demineralization of Reconstituted Cheese Whey Solution by Electrodialysis

Effects of linear velocity and temperature on limiting current density

Abstract

The limiting current density of reconstituted cheese whey solution was investigated by using a labscale electrodialyzer. Only anion exchange membranes were arranged in the unit. The surfaces of the membranes were washed manually with water and then with detergents before each test. The limiting current density was not determined by the method in which voltage across the membranes increases with time when a certain current is applied, but was found clearly by I-V plot.
The limiting current density of the reconstituted whey solution was proportional to the temperature and to the linear velocity of the solution in power of 0.73.