Desalting and recovery of flavour compounds from salted shrimp processing waste water by membrane processes

Diafiltration (DF) and electrodialysis (ED) were studied to remove salt and to recover flavour compounds from salted shrimp processing waste water. Using a loose reverse osmosis membrane, the DF process removed about 93% salt, but recovered less than 50% of free amino acids and nucleotides. At high operation current density, the ED process removed 85% salt and recovered more than 70% of flavour compounds, and appeared to be a more effective method for recovering flavour compounds from the salted shrimp processing waste water. Copyright ? 1993, Wiley Blackwell. All rights reserved