Electrodialysis (ED), bipolar-membrane electro-acidification (BMEA), and a
combination of ED followed by BMEA (ED+BMEA) were evaluated for magnesium (
Mg) and protein recovery and electrical energy consumption when processing
soy tofu whey that was manufactured using magnesium chloride as a protein c
oagulant. ED processing for 30 min and BMEA processing for 60 min recovered
18.4% and 14.3% of the soy tofu whey Mg respectively. BMEA processing for
60 min recovered 22.7% of the soy tofu whey protein. The combination of ED
processing for 60 min followed by BMEA for 60 min recovered 65% and 34.7% o
f the soy tofu whey Mg and protein, respectively. (C) 1999 Society of Chemi
cal Industry.