Filtration of Soy Sauce by Ceramic Membrane
Journal
Journal of Food Science
Journal Volume
57
Journal Issue
3
Pages
740-742
Date Issued
1992
Author(s)
TIEN C.JEN.
Abstract
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 £gm ceramic membrane. At 861 L/hr feed rate, 11 bar operating pressure, and 25¢XC, the cooked soy sauce was filtered to a permeate/retentate ratio of 2, while maintaining a permeate flux of approximately 15 L/hr.m 2 . Ceramic membrane filtration did not alter the general composition of soy sauce, but significantly reduced turbidity and count of aerobic microorganisms in the product. Copyright ? 1992, Wiley Blackwell. All rights reserved
Subjects
ceramic membrane
clarification
filtration
operating pressure
permeate
retentate
sedimentation
soy sauce
Type
journal article