The effect of acid whey composition on the removal of calcium and lactate during electrodialysis

Emilie Nyborg Nielsen; Arthur Merkel; Saeed Rahimi Yazdi; Lilia Ahrné

doi:10.1016/j.idairyj.2021.104985

The effect of acid whey composition on the removal of calcium and lactate during electrodialysis

Emilie Nyborg Nielsen, Arthur Merkel, Saeed Rahimi Yazdi, Lilia Ahrné^*

^*Corresponding author af dette arbejde

Ingredient and Dairy Technology

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

16 Citationer (Scopus)

Abstract

This study investigated the effect of compositional differences in acid whey from cottage cheese (CAW), quark (QAW), lactose free skyr (LFAW) and normal skyr (NAW) on the rate and extension of deacidification, demineralisation and energy consumption during electrodialysis at 10 V for 180 min. The results showed that the presence of minor amounts of carbohydrates, proteins and salts in acid whey influenced both the removal of lactate and minerals. Under the same processing conditions, 91% of lactate was removed from CAW while only 78% from QAW, which had the highest phosphate concentration. 80% of K⁺ and 80% of Mg²⁺ and Ca²⁺ were removed faster in CAW likely due to the highest whey protein concentration. Furthermore, lower Mg²⁺ and Ca²⁺ were removed from whey with high concentrations of sugars (LFAW). The energy consumption was found to be most dependent on conductivity and therefore lowest for CAW and highest for QAW.

Originalsprog	Engelsk
Artikelnummer	104985
Tidsskrift	International Dairy Journal
Vol/bind	117
Antal sider	8
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2021.104985
Status	Udgivet - 2021

Adgang til dokumentet

10.1016/j.idairyj.2021.104985

Citationsformater

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title = "The effect of acid whey composition on the removal of calcium and lactate during electrodialysis",

abstract = "This study investigated the effect of compositional differences in acid whey from cottage cheese (CAW), quark (QAW), lactose free skyr (LFAW) and normal skyr (NAW) on the rate and extension of deacidification, demineralisation and energy consumption during electrodialysis at 10 V for 180 min. The results showed that the presence of minor amounts of carbohydrates, proteins and salts in acid whey influenced both the removal of lactate and minerals. Under the same processing conditions, 91% of lactate was removed from CAW while only 78% from QAW, which had the highest phosphate concentration. 80% of K+ and 80% of Mg2+ and Ca2+ were removed faster in CAW likely due to the highest whey protein concentration. Furthermore, lower Mg2+ and Ca2+ were removed from whey with high concentrations of sugars (LFAW). The energy consumption was found to be most dependent on conductivity and therefore lowest for CAW and highest for QAW.",

author = "Nielsen, {Emilie Nyborg} and Arthur Merkel and Yazdi, {Saeed Rahimi} and Lilia Ahrn{\'e}",

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doi = "10.1016/j.idairyj.2021.104985",

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journal = "International Dairy Journal",

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T1 - The effect of acid whey composition on the removal of calcium and lactate during electrodialysis

AU - Nielsen, Emilie Nyborg

AU - Merkel, Arthur

AU - Yazdi, Saeed Rahimi

AU - Ahrné, Lilia

PY - 2021

Y1 - 2021

N2 - This study investigated the effect of compositional differences in acid whey from cottage cheese (CAW), quark (QAW), lactose free skyr (LFAW) and normal skyr (NAW) on the rate and extension of deacidification, demineralisation and energy consumption during electrodialysis at 10 V for 180 min. The results showed that the presence of minor amounts of carbohydrates, proteins and salts in acid whey influenced both the removal of lactate and minerals. Under the same processing conditions, 91% of lactate was removed from CAW while only 78% from QAW, which had the highest phosphate concentration. 80% of K+ and 80% of Mg2+ and Ca2+ were removed faster in CAW likely due to the highest whey protein concentration. Furthermore, lower Mg2+ and Ca2+ were removed from whey with high concentrations of sugars (LFAW). The energy consumption was found to be most dependent on conductivity and therefore lowest for CAW and highest for QAW.

AB - This study investigated the effect of compositional differences in acid whey from cottage cheese (CAW), quark (QAW), lactose free skyr (LFAW) and normal skyr (NAW) on the rate and extension of deacidification, demineralisation and energy consumption during electrodialysis at 10 V for 180 min. The results showed that the presence of minor amounts of carbohydrates, proteins and salts in acid whey influenced both the removal of lactate and minerals. Under the same processing conditions, 91% of lactate was removed from CAW while only 78% from QAW, which had the highest phosphate concentration. 80% of K+ and 80% of Mg2+ and Ca2+ were removed faster in CAW likely due to the highest whey protein concentration. Furthermore, lower Mg2+ and Ca2+ were removed from whey with high concentrations of sugars (LFAW). The energy consumption was found to be most dependent on conductivity and therefore lowest for CAW and highest for QAW.

U2 - 10.1016/j.idairyj.2021.104985

DO - 10.1016/j.idairyj.2021.104985

M3 - Journal article

AN - SCOPUS:85100652062

VL - 117

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104985

ER -