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

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Standard

The effect of acid whey composition on the removal of calcium and lactate during electrodialysis. / Nielsen, Emilie Nyborg; Merkel, Arthur; Yazdi, Saeed Rahimi; Ahrné, Lilia.

I: International Dairy Journal, Bind 117, 104985, 2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Nielsen, EN, Merkel, A, Yazdi, SR & Ahrné, L 2021, 'The effect of acid whey composition on the removal of calcium and lactate during electrodialysis', International Dairy Journal, bind 117, 104985. https://doi.org/10.1016/j.idairyj.2021.104985

APA

Nielsen, E. N., Merkel, A., Yazdi, S. R., & Ahrné, L. (2021). The effect of acid whey composition on the removal of calcium and lactate during electrodialysis. International Dairy Journal, 117, [104985]. https://doi.org/10.1016/j.idairyj.2021.104985

Vancouver

Nielsen EN, Merkel A, Yazdi SR, Ahrné L. The effect of acid whey composition on the removal of calcium and lactate during electrodialysis. International Dairy Journal. 2021;117. 104985. https://doi.org/10.1016/j.idairyj.2021.104985

Author

Nielsen, Emilie Nyborg ; Merkel, Arthur ; Yazdi, Saeed Rahimi ; Ahrné, Lilia. / The effect of acid whey composition on the removal of calcium and lactate during electrodialysis. I: International Dairy Journal. 2021 ; Bind 117.

Bibtex

@article{1b1ebdd13eaf488fb01e11a70ae4144e,
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}",
year = "2021",
doi = "10.1016/j.idairyj.2021.104985",
language = "English",
volume = "117",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

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 -

ID: 258027704