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Filtration of Soy Sauce by Ceramic Membrane (1992)

TIEN, C.HIN JEN. ; CHIANG, B.EEN HUANG.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 57 (1992), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Ceramic membrane was used for clarifying soy sauce. The raw soy sauce was cooked, large particles removed by sedimentation, and the supernatant filtered through a 0.2 μm ceramic membrane. At 861 L/hr feed rate, 11 bar operating pressure, and 25°C, the cooked soy sauce was filtered to a permeate/retentate ratio of 2, while maintaining a permeate flux of approximately 15 L/hr.m2. Ceramic membrane filtration did not alter the general composition of soy sauce, but significantly reduced turbidity and count of aerobic microorganisms in the product.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08085.x

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