Sample records for ELECTRODIALISIS (electrodialysis)
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Sample records 1 - 3 shown.



1

Lactic acid separation from fermented whey using electrodialysis/ Recuperación del ácido láctico de suero lácteo fermentado utilizando la técnica de electrodiálisis

Machado, Ana; Gorrochotegui, Leopoldo; Cárdenas, Antonio
2007-04-01

Resumen en español Resumen En este trabajo se estudió la des-acidificación del suero lácteo fermentado obtenido a partir de la fabricación del queso Bonsalut, por medio de un electrodializador modelo CH-0 de Asahi Glass Co. Se evaluó un suero dulce que se fermentó en condiciones ambientales de laboratorio, aproximadamente a una temperatura en el rango de 18-24°C. El suero se caracterizó utilizando las técnicas de acidez titulable, pH, conductimetría, grasa por Gerber, proteínas p (mas) or Kjeldahl, la lactosa por el método fotométrico con ácido pícrico, sodio y potasio por absorción atómica. El seguimiento de la operación de desalado y des-acidificación se hizo por acidez titulable, conductimetría y pH. Los resultados obtenidos indicaron que es posible des-acidificar el suero en un 78% y que se puede desalar en un 90%. Además, se observó que el desalado ocurrió antes que la des-acidificación debido a que los iones que componen las sales, tienen mayor movilidad que los que componen el ácido, el cual es fundamentalmente ácido láctico. Los resultados sugieren, que para separar el ácido láctico de sueros salados, se debe hacer un proceso en dos etapas, primero se debe desalar el suero y luego des-acidificar Resumen en inglés Abstract In this work, the acid separation from Bonsalut cheese fermented whey, with an Asahi Glass Co electrodializer, model CH-0, was studied. Sweet whey was used and was fermented under laboratory conditions (temperature range 18-24°C). The whey was characterized by titrable acidity, pH, conductimetry, proteins by the Kjedahl method, fats by the Gerber method, lactose by picric acid fotometry and sodium and potassium by atomic absorption. The de-acidification was foll (mas) owed by conductimetry, pH measurements and titrable acidity. The results show that it is possible to separate 78% of the acid and 90% of the salts. They also show that the salts are separated first, because the ions of the salts have a higher mobility than the ions of the acid, which is mostly lactic acid. These results suggest that to separate lactic acid from fermented whey with a high concentration of salt the process should be carried out in two steps, the first to separate the salt and the second to obtain the acid

Scientific Electronic Library Online (Spanish)

2

Limestone selection criteria for EDR water remineralization

Ruggieri, Flavia; Fernandez-Turiel, J. L.; Gimeno, D.; Valero, F.; García, J. C.; Medina, María E.
2008-04-01

Digital.CSIC (Spain)

3

Construccion y utilizacion de un electrodializador en serie para laboratorio/ Manufacturing and using of an electrodialyzer in series to laboratory

Montes-Rojas, Antonio; Álvarez Cerda, Luis Manuel
2009-01-01

Resumen en inglés There are different concepts in electrochemistry that must be supported by a laboratory practice to better understand their importance in industrial applications. This work reports the procedure for manufacturing an electrodialyzer in series of two or more compartments with easy manipulation. Likewise, it reports the results obtained by using this system in the nitrate elimination from synthetic NaNO3 solutions at different concentrations. Among other results obtained in (mas) the electrodialysis of these solutions, the one that stands out is the demonstration of the linear relationship between the limiting current, obtained from the polarization curves, and nitrate concentration. Additionally, implementation of the separation treatment shows that the time of elimination of practically all ionic species depends on their concentration in solution and ranges between 50 and 80 min.

Scientific Electronic Library Online (Spanish)