https://scholars.lib.ntu.edu.tw/handle/123456789/413348
標題: | Recovery of perilla anthocyanins from spent brine by diafiltration and electrodialysis | 作者: | Lin S.S. Chiang B.H. Hwang L.S. |
公開日期: | 1989 | 卷: | 9 | 期: | 1 | 起(迄)頁: | 21-33 | 來源出版物: | Journal of Food Engineering | 摘要: | Separation of perilla anthocyanins from sodium chloride in spent pickling brine was investigated using diafiltration (DF) and electrodialysis (ED). An ultrafiltration (UF) membrane of nominal molecular weight cut-off of 2000 daltons was used for DF because of its satisfactory permselectivity for separating the pigment and salt. At an added-water volume to original feed ratio of 4, constant-volume diafiltration (CVDF) removed 95% of the salt, and sequential dilution diafiltration (SDDF) removed 87% of the salt from the brine. Both processes recovered more than 90% of the anthocyanins. During ED, increasing current density increased the salt removal rate, but also increased the power consumption and decreased the current efficiency. The ED process could remove 90% of the sodium chloride while recovering 86% of the anthocyanins from the spent brine. ? 1989. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413348 | ISSN: | 02608774 | DOI: | 10.1016/0260-8774(89)90048-4 |
顯示於: | 食品科技研究所 |
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