Abstract The temperature dependence of desalination and the energy efficiency of electrodialysis of evaporated sweet whey were investigated. Electrodialysis was performed in the temperature range 15–55 °C. The time required for desalination of whey to a 62% degree of desalination decreased by a factor of 2 and 2.5 when the temperature was changed from 15 to 25 °C, respectively, to 55 °C. Total mass flux increased 3 times with increased temperature from 15 to 55 °C, whereas specific energy consumption was the same for all temperatures, indicating that the energy efficiency of whey desalination increased with increasing temperature. The removal of citric acid also improved with increasing temperature. Changes in transport properties of the ion-exchange membranes after heat treatment at 15–55 °C in contact with deionised water are reported.

中文翻译：

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高温高效电渗析乳清脱盐

摘要 研究了蒸发甜乳清脱盐的温度依赖性和电渗析的能量效率。电渗析在 15–55 °C 的温度范围内进行。当温度分别从 15°C 到 25°C 变为 55°C 时，将乳清脱盐至 62% 脱盐度所需的时间减少了 2 倍和 2.5 倍。随着温度从 15°C 升高到 55°C，总质量通量增加了 3 倍，而所有温度下的比能耗相同，表明乳清脱盐的能量效率随着温度升高而增加。柠檬酸的去除也随着温度的升高而改善。报告了在 15-55°C 下与去离子水接触热处理后离子交换膜传输特性的变化。