2002
DOI: 10.1016/s0011-9164(02)00520-9
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Interest of electrodialysis to reduce potassium level in vinasses. Preliminary experiments

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Cited by 34 publications
(17 citation statements)
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“…On the other hand, it is of special significance that a salt incrustation during longer operating periods may occur at this temperature just as in vinasse evaporators [21]. Based on the stated analysis, electrodissolution tests were made to establish the performance of the anodic dissolution at 60 • C and 1 mA cm −2 current density.…”
Section: Equivalent Circuitmentioning
confidence: 99%
“…On the other hand, it is of special significance that a salt incrustation during longer operating periods may occur at this temperature just as in vinasse evaporators [21]. Based on the stated analysis, electrodissolution tests were made to establish the performance of the anodic dissolution at 60 • C and 1 mA cm −2 current density.…”
Section: Equivalent Circuitmentioning
confidence: 99%
“…For each of these co-products, alternative chains were designed according to local practices and the expertise of professionals from the region. The avoided production of mineral fertilisers was calculated based on the chemical composition of co-products and their mineralization rates, depending on the site and time of spreading (Decloux et al 2002;ITB 2002). The equivalent of pulp was silage maize, given the close dry matter contents (around 25% DM) and low protein values of the two products that leads farmers to use them indifferently in feeding rations (Comité National des Co-Produits/ADEME 2002).…”
Section: Goal and System Boundarymentioning
confidence: 99%
“…The pH of concentrate remains quasi-constant during the run. Significant decrease of pH in the diluate side has already been observed in conventional electrodialysis when processing organic solutions containing weak acids: depotassification or demineralization of distillery stillage [13,14], desacidification of fruit juices [15], demineralization of solutions of organic acids [16], of grass silage juice [17], tartaric stabilisation of wines or demineralization of whey. Although this phenomenon is not clearly attributed by any of the mentioned authors, it seems that the existence of dissociation equilibria and the different behaviours of dissociated species in the bulk and inside the membrane are a key for the understanding.…”
Section: Evolution Of Ph In Diluate and Concentrate Compartmentsmentioning
confidence: 99%