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Desalination of soy sauce by nanofiltration
Luo, Jianquan1,2; Ding, Luhui3; Chen, Xiangrong1; Wan, Yinhua1; Wan, YH
2009-05-07
Source PublicationSEPARATION AND PURIFICATION TECHNOLOGY
ISSN1383-5866
Volume66Issue:3Pages:429-437
AbstractSoy sauce is a traditional Chinese food condiment, normally containing a high concentration of sodium chloride (NaCl, 18-20%, w/v). To meet people's demand for healthy foods, part of NaCl needs to be removed from the raw soy sauce. In this study, nanofiltration was employed for the removal of salt and the recovery of nutritional components such as amino acid and fragrance from raw soy sauce, using four commercial NF membranes (NF270, NF, NF90, Desal-5 DL). NF270 was found to be most suitable for the purpose. It was used to further study the effect of operation modes on desalination performance. The combination mode that concentration of the diluted soy sauce to its original volume, followed by diafiltration, was found to be most suitable one in terms of amino nitrogen (AN) and NaCl rejection, water consumption and operating pressure. Moreover, it was found that the rejection of AN was constant under the experimental conditions examined while NaCl rejection showed a linear relation with the concentration ratio of AN to NaCl. Based on mass balance and rejection equations, mathematical models were developed for predicting the concentration of solutes in retentate during desalination process, the simulation results agreed well with the experimental data. (C) 2009 Elsevier B.V. All rights reserved.
KeywordNanofiltration Soy Sauce Desalination Diafiltration Concentration
SubtypeArticle
WOS HeadingsScience & Technology ; Technology
DOI10.1016/j.seppur.2009.02.015
Indexed BySCI
Language英语
WOS KeywordSODIUM-CHLORIDE ; DIAFILTRATION ; REJECTION ; MEMBRANES ; ACID ; SEPARATION ; SALTS ; DEMINERALIZATION ; ULTRAFILTRATION ; PURIFICATION
WOS Research AreaEngineering
WOS SubjectEngineering, Chemical
WOS IDWOS:000266059200001
Citation statistics
Cited Times:46[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/6672
Collection生化工程国家重点实验室
Corresponding AuthorWan, YH
Affiliation1.Chinese Acad Sci, Natl Key Lab Biochem Engn, Inst Proc Engn, Beijing 100190, Peoples R China
2.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
3.Univ Technol Compiegne, Biol Engn Dept, EA TIMR 4297, F-60205 Compiegne, France
Recommended Citation
GB/T 7714
Luo, Jianquan,Ding, Luhui,Chen, Xiangrong,et al. Desalination of soy sauce by nanofiltration[J]. SEPARATION AND PURIFICATION TECHNOLOGY,2009,66(3):429-437.
APA Luo, Jianquan,Ding, Luhui,Chen, Xiangrong,Wan, Yinhua,&Wan, YH.(2009).Desalination of soy sauce by nanofiltration.SEPARATION AND PURIFICATION TECHNOLOGY,66(3),429-437.
MLA Luo, Jianquan,et al."Desalination of soy sauce by nanofiltration".SEPARATION AND PURIFICATION TECHNOLOGY 66.3(2009):429-437.
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