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Desalting and recovery of flavour compounds from salted shrimp processing waste water by membrane processes
Author(s) -
LIN CHANG Y.,
CHIANG BEEN H.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01294.x
Subject(s) - flavour , diafiltration , shrimp , electrodialysis , chemistry , salt (chemistry) , reverse osmosis , food science , membrane , chromatography , pulp and paper industry , waste management , biochemistry , fishery , biology , organic chemistry , engineering , microfiltration
Summary Diafiltration (DF) and electrodialysis (ED) were studied to remove salt and to recover flavour compounds from salted shrimp processing waste water. Using a loose reverse osmosis membrane, the DF process removed about 93% salt, but recovered less than 50% of free amino acids and nucleotides. At high operation current density, the ED process removed 85% salt and recovered more than 70% of flavour compounds, and appeared to be a more effective method for recovering flavour compounds from the salted shrimp processing waste water.