https://scholars.lib.ntu.edu.tw/handle/123456789/413344
標題: | Filtration of Soy Sauce by Ceramic Membrane | 作者: | TIEN C.JEN. Chiang B.H. |
關鍵字: | ceramic membrane;clarification;filtration;operating pressure;permeate;retentate;sedimentation;soy sauce | 公開日期: | 1992 | 卷: | 57 | 期: | 3 | 起(迄)頁: | 740-742 | 來源出版物: | Journal of Food Science | 摘要: | 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 |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413344 | ISSN: | 00221147 | DOI: | 10.1111/j.1365-2621.1992.tb08085.x |
顯示於: | 食品科技研究所 |
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