Effect of added salt and increase in ionic strength on skim milk electroacidification performances

Bipolar-membrane electroacidification (BAMEA) technology. which uses the property of bipolar membranes to split water and the demineralization action of cation-exchange membranes (CEM), was tested for the production of acid casein. BMEA has numerous advantages in comparison with conventional isoelectric precipitation processes of proteins used in the dairy industry. BMEA uses electricity to generate the desired ionic species to acidify the treated solutions. The process can be precisely controlled. as electro-acidification rate is regulated by the effective current density in the cell. Water dissociation at the bipolar membrane interface is continuous and avoids local excess of acid, In-situ generation of dangerous chemicals (acids and bases) reduces, the risks associated with the handling, transportation. use and elimination of these products. The aim of this study Was to evaluate the performance of BMEA in different conditions of added ionic strength (mu (added) = 0.0.25, 0.5 and 1.0 M) and added salt (CaCl2, NaCl and KCl). The combination of KCl and mu (added) = 0.5 M gave the best results with a 45% decrease in energy consumption. The increased energy efficiency Was the result of a decrease in the anode/cathode voltage difference. This Was due to an increase of conductivity. produced by addition of salt., necessary to compensate for the lack of sufficiently; mobile ions in the skim milk. However. the addition of salts. irrespective of type or ionic strength, increased the required operation time, The protein profile of isolates were similar under all experimental conditions, except at 1.0 M-CaCl2.