响应面法优化电渗析乳清脱盐技术参数

Optimization of whey desalination with electrodialysis by response surface methodology

试验探讨了利用电渗析技术应用于乳清脱盐技术的具体参数,采用4因素5水平二次回归正交旋转组合试验设计研究了乳清液脱盐的最佳优化工艺条件。选择电渗析工作电流、进料量、进料流速及进料温度进行单因素试验,并验证回归模型的显著性。结果表明,乳清液脱盐的最佳工艺条件为电渗析工作电流为45A、进料量26%、进料流速112mL/min、进料温度36℃,将含盐量为9%的乳清液降低到2.5%,脱盐率达到72%。

The definite parameters of electrodialysis desalination technology used in whey were discussed, and the processing condition was optimized by five levels of four factors quadratic regression orthogonal rotation combination design. The factors ofelectrodialysis electric current, feed concentration, feed rate, and feed temperature were selected for single-factor test, and the significance of regression model was verified. The results showed that the optimum conditions were as follows： electrodialysis electric current 45 A, feed rate 112 ml/min, feed concentration 26%, and feed temperature 36℃. The salt content in whey reduced from 9% to 2.5%, and the desalinization rate was 72%.