LIN C.Y.Chiang B.H.2019-07-112019-07-11199309505423https://scholars.lib.ntu.edu.tw/handle/123456789/413341Diafiltration (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 reservedDiafiltrationelectrodialysisfood waste utilizationreverse osmosisshrimp (Metapemaeopsis Dalei)journal article10.1111/j.1365-2621.1993.tb01294.x2-s2.0-84988097413https://www.scopus.com/inward/record.uri?eid=2-s2.0-84988097413&doi=10.1111%2fj.1365-2621.1993.tb01294.x&partnerID=40&md5=fd1f3c4853b3698c074afeebe4767f79