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Electrodialysis in food processing

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Green Technologies in Food Production and Processing

Part of the book series: Food Engineering Series ((FSES))

Abstract

Electrodialysis is a membrane technology that is used increasingly in the food sector to concentrate, purify, or modify the properties of foods. Electrodialysis can be performed in a dilution-concentration mode (conventional electrodialysis) when anion exchange and cation exchange membranes are used, or for pH modification when bipolar membranes are used (electrodialysis with bipolar membranes). Advantages of the technology include a modular design, product purification with no dilution, efficiency, pH variation and adjustment with no addition of external solutions, and the lack of requirements for additional thermal treatment. Today, the most important use of conventional electrodialysis is the desalination of brackish water for the production of potable water. However, other applications are gaining increasing importance including large-scale industrial installations in the food industry, whey and molasses demineralization, tartaric stabilization of wine, and deacidification of fruit juices). Electrodialysis using bipolar membranes is also used at the industrial scale to produce organic acid. Other applications currently under development that have potential for future industrial applications include the production of plant protein isolates, production of acid caseinates, fractionation of whey proteins, regeneration of wastewater resulting from food processing, and separation of peptides using an ultrafiltration–electrodialysis integrated process. The chapter summarizes some of the key industrial scale applications of both electrotechnologies in the food sector. Furthermore a few selected applications under development are briefly presented, with emphasis on the applications having the most potential to help in environmental protection.

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  1. Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada, J2S 8E3

    Martin Mondor, Denis Ippersiel & François Lamarche

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    Yves Arcand

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Mondor, M., Ippersiel, D., Lamarche, F. (2012). Electrodialysis in food processing. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_12

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