Soy sauce desalting by electrodialysis

被引:30
|
作者
Fidaleo, Marcello [1 ]
Moresi, Mauro [1 ]
Cammaroto, Antonio [2 ]
Ladrange, Nicolas [2 ]
Nardi, Roberto [2 ]
机构
[1] Univ Tuscia, Dept Innovat Biol Agrofood & Forest Syst, I-01100 Viterbo, Italy
[2] Unilever Italia, Ctr Excellence, Assembled Foods, I-04012 Cisterna Latina, Italy
关键词
Electrodialysis; Soy sauce desalting; Sensory properties; Desalination degree; REVERSE-OSMOSIS CONCENTRATION; RECOVERY; DESALINATION; FLAVOR; WATER; MODEL; SALT;
D O I
10.1016/j.jfoodeng.2011.06.002
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In this work, microfiltered samples of a traditional soy sauce containing 15.1 +/- 0.3% (w/v) of sodium chloride were desalted using a laboratory-scale electrodialyser equipped with a stack composed of nine cation- and eight anion-exchange membranes so as to minimise the health risks associated with the consumption of high-salt foods, as well as to allow its full freezing at the current industrial freezing temperatures and accurate dosage in the formulation of multi-component ready-to-serve frozen meals. Whatever the electric current applied in the range of 2.5-6.5 A, the recovery of total acids and amino nitrogen in desalted soy sauce was (80 +/- 4)% and (70 +/- 3)%, respectively. Moreover, the final concentrations of chloride ions and total solids or electric conductivity were (14 +/- 2)%, (73 +/- 6)%, or (25 +/- 1)% of the corresponding initial ones, respectively. A series of sensory tests proved that the ED-desalted soy sauce kept a good soy sauce aroma without salty aftertaste and its taste did not differ significantly from that of raw soy sauce. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:175 / 181
页数:7
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