https://scholars.lib.ntu.edu.tw/handle/123456789/413341
標題: | Desalting and recovery of flavour compounds from salted shrimp processing waste water by membrane processes | 作者: | LIN C.Y. Chiang B.H. |
關鍵字: | Diafiltration;electrodialysis;food waste utilization;reverse osmosis;shrimp (Metapemaeopsis Dalei) | 公開日期: | 1993 | 卷: | 28 | 期: | 5 | 起(迄)頁: | 453-460 | 來源出版物: | International Journal of Food Science & Technology | 摘要: | 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 |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413341 | ISSN: | 09505423 | DOI: | 10.1111/j.1365-2621.1993.tb01294.x |
顯示於: | 食品科技研究所 |
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