Decline of ion-exchange membranes after utilization

in electrodialysis for food applications

 

R. Ghalloussi1,2, W. Garcia-Vasquez1, L. Chaabane1, L. Dammak1*, C. Larchet1, N. Bellakhal2

1 Institut de Chimie et des Matériaux Paris-Est, ICMPE, UMR 7182 CNRS – UPEC.2 Rue Henri Dunant, 94320 Thiais, France.

2Institut National des Sciences Appliquées et de Technologie (INSAT de Tunis). B.P. N°676, 2092 Tunis, Tunisie.

* Corresponding author. E-mail: dammak@u-pec.fr

Received: 03 April 2012; revised version accepted: 12 May 2012

 

Abstract

     A Neosepta® cation-exchange membrane (CEM) and anion- exchange membrane (AEM) used in some food industrial electrodialysis application during two years were researched by measuring their static parameters, electrolyte permeability and mechanical resistance in order to evaluate their evolution during electrodialysis (ED). Results were compared with a new sample of each membrane.

It was seen that for CEM and AEM, permeability, mechanical resistance and tensile strength declined several times. Functional sites were inhibit or disappeared and polymer matrix was degraded.  The fouling by organic species present in the solution might also be a significant cause of the permeability decrease.  AEM was more affected than the CEM.

 

Keywords: Ion-exchange membrane; Decline; Electrodialysis; Fouling; Degradation.

 


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