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首页> 外文期刊>Separation and Purification Technology >Desalination of soy sauce by nanofiltration
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Desalination of soy sauce by nanofiltration

机译：纳滤对酱油进行脱盐

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摘要

Soy sauce is a traditional Chinese food condiment, normally containing a high concentration of sodium chloride (NaCl, 18-20%, w/v). To meet people's demand for healthy foods, part of NaCl needs to be removed from the raw soy sauce. In this study, nanofiltration was employed for the removal of salt and the recovery of nutritional components such as amino acid and fragrance from raw soy sauce, using four commercial NF membranes (NF270, NF-, NF90, Desal-5 DL). NF270 was found to be most suitable for the purpose. It was used to further study the effect of operation modes on desalination performance. The combination mode that concentration of the diluted soy sauce to its original volume, followed by diafiltration, was found to be most suitable one in terms of amino nitrogen (AN) and NaCl rejection, water consumption and operating pressure. Moreover, it was found that the rejection of AN was constant under the experimental conditions examined while NaCl rejection showed a linear relation with the concentration ratio of AN to NaCl. Based on mass balance and rejection equations, mathematical models were developed for predicting the concentration of solutes in retentate during desalination process, the simulation results agreed well with the experimental data.
机译：酱油是中国传统食品调味品，通常含有高浓度的氯化钠（NaCl，18-20％，w / v）。为了满足人们对健康食品的需求，需要从生酱油中去除部分NaCl。在这项研究中，使用四种商用NF膜（NF270，NF-，NF90，Desal-5 DL），采用纳滤技术从生酱油中去除盐分并回收营养成分，例如氨基酸和香料。发现NF270最适合该目的。它被用来进一步研究操作模式对脱盐性能的影响。从氨基氮（AN）和NaCl的排阻，耗水量和工作压力方面考虑，发现将稀释的酱油浓缩至原始体积，然后进行渗滤的组合模式是最合适的一种。此外，发现在所检查的实验条件下AN的排斥是恒定的，而NaCl的排斥与AN与NaCl的浓度比显示线性关系。基于质量平衡和排阻方程，建立了数学模型，用于预测脱盐过程中截留物中溶质的浓度，模拟结果与实验数据吻合良好。

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