Separation of salts from concentrated cheese 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 separation of salts from concentrated cheese whey. A three circuit electrodialisis system was used with cation and anion exchange membranes. Desalination was monitored by conductimetry and ion chlorine concentration 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.