2021
DOI: 10.3390/membranes11020107
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Lactic Acid and Salt Separation Using Membrane Technology

Abstract: Acid whey is a by-product of cheese and yoghurt manufacture. The protein and lactose within acid whey can be recovered using nanofiltration and electrodialysis, but this leaves a waste stream that is a mixture of salts and lactic acid. To further add value to the acid whey treatment process, the possibility of recovering this lactic acid was investigated using either low energy reverse osmosis membranes or an electrodialysis process. Partial separation between lactic acid and potassium chloride was achieved at… Show more

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Cited by 6 publications
(2 citation statements)
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References 36 publications
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“…Different combinations of membrane processes, ultrafiltration, nanofiltration or dia-nanofiltration, and electrodialysis showed encouraging results to recover lactic acid on one hand and recover ideal whey for drying on the other hand. Hence, from one co-product, new products were produced and usable [ 138 , 139 , 140 ]. Solvents (NaOH and HCl) were reinjected in the cheese production line: lactic acid used as a preservative solution in the dairy industry and dryable whey to be commercialized.…”
Section: Electrodialysis and Circular Economymentioning
confidence: 99%
“…Different combinations of membrane processes, ultrafiltration, nanofiltration or dia-nanofiltration, and electrodialysis showed encouraging results to recover lactic acid on one hand and recover ideal whey for drying on the other hand. Hence, from one co-product, new products were produced and usable [ 138 , 139 , 140 ]. Solvents (NaOH and HCl) were reinjected in the cheese production line: lactic acid used as a preservative solution in the dairy industry and dryable whey to be commercialized.…”
Section: Electrodialysis and Circular Economymentioning
confidence: 99%
“…Amongst the recent developments, Talebi et al [ 10 ] proposed the use of reverse osmosis or electrodialysis for recovering lactic acid and adding value to the acid whey treatment process. Indeed, acid whey is the principal co-product of a wide variety of dairy products, such as fresh cheese, caseinate, and Greek yogurt, and its production is increasing every year to answer the actual popularity rise of these products.…”
mentioning
confidence: 99%