Desalination of soy sauce by nanofiltration
文献类型：期刊论文
| 作者 | Luo, Jianquan1,2; Ding, Luhui3; Chen, Xiangrong1; Wan, Yinhua1 |
| 刊名 | SEPARATION AND PURIFICATION TECHNOLOGY
 |
| 出版日期 | 2009-05-07 |
| 卷号 | 66期号:3页码:429-437 |
| 关键词 | Nanofiltration Soy sauce Desalination Diafiltration Concentration |
| ISSN号 | 1383-5866 |
| 通讯作者 | Wan, YH |
| 英文摘要 | Soy 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. |
| WOS标题词 | Science & Technology ; Technology |
| 类目[WOS] | Engineering, Chemical |
| 研究领域[WOS] | Engineering |
| 关键词[WOS] | SODIUM-CHLORIDE ; DIAFILTRATION ; REJECTION ; MEMBRANES ; ACID ; SEPARATION ; SALTS ; DEMINERALIZATION ; ULTRAFILTRATION ; PURIFICATION |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000266059200001 |
| 公开日期 | 2013-12-09 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/6672]  |
| 专题 | 过程工程研究所_生化工程国家重点实验室 |
| 作者单位 | 1.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 |
| 推荐引用方式 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.(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. |
入库方式： OAI收割
来源：过程工程研究所
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