SEPARATION OF SALTS FROM CONCENTRATED CHE ESE WHEY THROUGH ELECTRODIALYSIS

Membrane separation techniques are now being used more frequently for the treatment of wastes from food processing plants. The treatment of these residues would be beneficial from both the total utilization of the nutrients and the control of pollution. This work is about the sep aration of salts from concentrated cheese whey. A three circuit electr odialisis system was used with cation and anion exchange membranes. De salination was monitored by conductimetry and ion chlorine concentrati on measurements. The trials were conducted at 25 degrees C, intensity of 2 Amperes and maximun tension of 20 volts. The rate of desalination and Faradic yield were satisfactory.