Phenylalanine Losses in Neutralization Dialysis: Modeling and Experiment.

A non-steady state mathematical model of an amino acid (phenylalanine (Phe)) and mineral salt (NaCl) solution separation by neutralization dialysis (ND) carried out in a batch mode is proposed. The model takes into account the characteristics of membranes (thickness, ion-exchange capacity, and conductivity) and solutions (concentration, composition). As compared to previously developed models, the new one considers the local equilibrium of Phe protolysis reactions in solutions and membranes and the transport of all the phenylalanine forms (zwitterionic, positively and negatively charged) through membranes.

Is It Possible to Prepare a "Super" Anion-Exchange Membrane by a Polypyrrole-Based Modification?

In spite of wide variety of commercial ion-exchange membranes, their characteristics, in particular, electrical conductivity and counterion permselectivity, are unsatisfactory for some applications, such as electrolyte solution concentration. This study is aimed at obtaining an anion-exchange membrane (AEM) of high performance in concentrated solutions. An AEM is prepared with a polypyrrole (PPy)-based modification of a heterogeneous AEM with quaternary ammonium functional groups.

Mathematical Description of the Increase in Selectivity of an Anion-Exchange Membrane Due to Its Modification with a Perfluorosulfonated Ionomer.

In this paper, we simulate the changes in the structure and transport properties of an anion-exchange membrane (CJMA-7, Hefei Chemjoy Polymer Materials Co. Ltd., China) caused by its modification with a perfluorosulfonated ionomer (PFSI).

A Review on Ion-Exchange Membranes Fouling during Electrodialysis Process in Food Industry, Part 2: Influence on Transport Properties and Electrochemical Characteristics, Cleaning and Its Consequences.

Ion-exchange membranes (IEMs) are increasingly used in dialysis and electrodialysis processes for the extraction, fractionation and concentration of valuable components, as well as reagent-free control of liquid media pH in the food industry. Fouling of IEMs is specific compared to that observed in the case of reverse or direct osmosis, ultrafiltration, microfiltration, and other membrane processes. This specificity is determined by the high concentration of fixed groups in IEMs, as well as by the phenomena inherent only in electromembrane processes, i.

A Review on Ion-Exchange Membrane Fouling during the Electrodialysis Process in the Food Industry, Part 1: Types, Effects, Characterization Methods, Fouling Mechanisms and Interactions.

Electrodialysis (ED) was first established for water desalination and is still highly recommended in this field for its high water recovery, long lifetime and acceptable electricity consumption. Today, thanks to technological progress in ED processes and the emergence of new ion-exchange membranes (IEMs), ED has been extended to many other applications in the food industry. This expansion of uses has also generated several problems such as IEMs' lifetime limitation due to different ageing phenomena (because of organic and/or mineral compounds).

Electrochemical Impedance Spectroscopy of Anion-Exchange Membrane AMX-Sb Fouled by Red Wine Components.

The broad possibilities of electrochemical impedance spectroscopy for assessing the capacitance of interphase boundaries; the resistance and thickness of the foulant layer were shown by the example of AMX-Sb membrane contacted with red wine from one side and 0.02 M sodium chloride solution from the other side. This enabled us to determine to what extent foulants affect the electrical resistance of ion-exchange membranes, the ohmic resistance and the thickness of diffusion layers, the intensity of water splitting, and the electroconvection in under- and over-limiting current modes.

Neutralization Dialysis for Phenylalanine and Mineral Salt Separation. Simple Theory and Experiment.

A simple non-steady state mathematical model is proposed for the process of purification of an amino acid solution from mineral salts by the method of neutralization dialysis (ND), carried out in a circulating hydrodynamic mode. The model takes into account the characteristics of membranes (thickness, exchange capacity and electric conductivity) and solution (concentration and components nature) as well as the solution flow rate in dialyzer compartments. In contrast to the known models, the new model considers a local change in the ion concentration in membranes and the adjacent diffusion layers.

Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production.

The use of enzymatic agents as biological solutions for cleaning ion-exchange membranes fouled by organic compounds during electrodialysis (ED) treatments in the food industry could be an interesting alternative to chemical cleanings implemented at an industrial scale. This paper is focused on testing the cleaning efficiency of three enzyme classes (β-glucanase, protease, and polyphenol oxidase) chosen for their specific actions on polysaccharides, proteins, and phenolic compounds, respectively, fouled on a homogeneous cation-exchange membrane (referred CMX-Sb) used for tartaric stabilization of red wine by ED in industry. First, enzymatic cleaning tests were performed using each enzyme solution separately with two different concentrations (0.