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Elimination of whey proteins by electro-coagulation: investigation of some key operational parameters and modeling

机译：通过电凝消除乳清蛋白：一些关键操作参数和模型的研究

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Whey proteins removal from water by electro-coagulation (EC), a non-specific electrochemical technology was investigated for the first time. Experiments were carried out in synthetic wastewater in batch mode using aluminum electrodes. The respective influences of initial pH (pH(i)), initial whey proteins concentration, applied current and electrolyte concentration were investigated. Results showed that the best (100%) and fastest removal of whey proteins was observed at pHi 4, current 4.5 A, and electrolyte concentration 6.25 g/L. The mechanism responsible for whey proteins elimination was found to be adsorption onto the flocs. Adsorption of whey proteins on flocs forming during EC at all tested currents (78.0 mg N/g solid, 61.57 mg N/g solid, and 53.18 mg N/g solid at current of 1.5 A, 3.0 A, and 4.5 A, respectively) was shown to be more efficient than adsorption of these whey proteins on preformed flocs (27.78 mg N/g solid) at the same initial concentration of 0.75 g/L. A model able to describe quantitatively protein removal was established. Experiments also showed that EC cost increased with increasing pHi, current and electrolyte concentration. They demonstrate that EC is a promising technology for the elimination of whey proteins from dairy effluents.
机译：首次研究了通过电凝（EC）从水中去除乳清蛋白的一种非特异性电化学技术。使用铝电极在合成废水中以分批方式进行了实验。研究了初始pH（pH（i）），初始乳清蛋白浓度，施加电流和电解质浓度的各自影响。结果表明，在pHi 4，电流4.5 A和电解质浓度6.25 g / L时，乳清蛋白的去除效果最佳（100％），最快。发现负责乳清蛋白消除的机理是吸附到絮状物上。在所有测试电流下（电导率分别为78.0 mg N / g固体，61.57 mg N / g固体和53.18 mg N / g固体，分别在1.5 A，3.0 A和4.5 A的电流下），乳清蛋白在EC形成期间的絮凝物上的吸附结果表明，在相同的初始浓度0.75 g / L下，这些乳清蛋白比在预制絮凝物（27.78 mg N / g固体）上吸附这些乳清蛋白更有效。建立了能够定量描述蛋白质去除的模型。实验还表明，EC成本随着pHi，电流和电解质浓度的增加而增加。他们证明EC是消除乳制品废水中乳清蛋白的有前途的技术。

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