Technical and economical evaluation of an integrated membrane process capable both to produce an aroma concentrate and to reject clean water from shrimp cooking juices

被引:30
作者
Cros, S.
Lignot, B.
Jaouen, P.
Bourseau, P.
机构
[1] Univ Bretagne Sud, Ctr Rech, Lab Polymeres & Proc, F-56321 Lorient, France
[2] Univ Nantes, GEPEA, UMR 6144, CNRS,Fac Sci, F-44322 Nantes 3, France
关键词
reverse osmosis; electrodialysis; aroma; economical evaluation;
D O I
10.1016/j.jfoodeng.2005.06.077
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Seafood industries generate effluents with a high organic polluting load. Among these, cooking juices contain potentially valuable aromas. Previous works have shown that a two-step integrated membrane process, combining a desalination by electrodialysis and a concentration by reverse osmosis, was technically feasible to recover natural marine aromas. This paper is focussed on a method allowing to estimate the membrane surface area needed to process a cooking juice with given characteristics (volume, concentrations of mineral and organic matter...) and then to estimate the process earning power. In the case of shrimp cooking juice concentration, such a process seems economically interesting as the pay-back time was shown to be inferior to three years. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码:697 / 707
页数:11
相关论文
共 12 条
[1]   REVERSE-OSMOSIS AND FLAVOR RETENTION IN APPLE JUICE CONCENTRATION [J].
CHOU, F ;
WILEY, RC ;
SCHLIMME, DV .
JOURNAL OF FOOD SCIENCE, 1991, 56 (02) :484-487
[2]   Desalination of mussel cooking juices by electrodialysis: effect on the aroma profile [J].
Cros, S ;
Lignot, B ;
Bourseau, P ;
Jaouen, P ;
Prost, C .
JOURNAL OF FOOD ENGINEERING, 2005, 69 (04) :425-436
[3]  
Cros S., 2003, RECENTS PROGR GENIE, V90, P94
[4]  
CROS S, 2003, RECENTS PROGR GENIE, V89, P43
[5]  
CROS S, IN PRESS DESALINATIO
[6]  
Jariel O., 1996, Fruits, V51, P437
[7]   Ultrafiltration reverse osmosis concentration of lobster extract [J].
Jayarajah, CN ;
Lee, CM .
JOURNAL OF FOOD SCIENCE, 1999, 64 (01) :93-98
[8]  
LIN CY, 1993, INT J FOOD SCI TECH, V28, P453
[9]  
LONSDALE HK, 1965, J APPL POLYM SCI, V9, P1342
[10]  
MAXIME D, 2000, IND ALIMENTAIRES OCT, P43