TIEN C.JEN.Chiang B.H.2019-07-112019-07-11199200221147https://scholars.lib.ntu.edu.tw/handle/123456789/413344Ceramic 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 reservedceramic membraneclarificationfiltrationoperating pressurepermeateretentatesedimentationsoy saucejournal article10.1111/j.1365-2621.1992.tb08085.x2-s2.0-84987306002https://www.scopus.com/inward/record.uri?eid=2-s2.0-84987306002&doi=10.1111%2fj.1365-2621.1992.tb08085.x&partnerID=40&md5=129375d6c0cb8e6d20feb302a075ac73