PlumX Metrics
Embed PlumX Metrics

Ultrafiltration/reverse osmosis concentration of lobster extract

Journal of Food Science, ISSN: 0022-1147, Vol: 64, Issue: 1, Page: 93-98
1999
  • 22
    Citations
  • 221
    Usage
  • 9
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

Article Description

A membrane concentration system consisting of tubular polysulphone ultrafiltration (UF) and polyamide reverse osmosis (RO) was evaluated for concentrating key water soluble flavor compounds from lobster extracts. Major flavor-giving compounds in the extract were glutamic acid, glycine, arginine, uridine 5'-mono-phosphate (UMP), succninic acid and glucose. Factors affecting performance of the UF/RO systems, such as flow rate, feed solid level, temperature and pressure, on permeate flux and solids rejection were measured. The optimum UF conditions were 1.5% feed solid level, 15 L/min feed flow rate, 50°C feed temperature and 1 MPa log mean transmembrane pressure. The RO system retained all dissolved flavor components and its ideal operating conditions were 40°C, 2.8 MPa log mean transmembrane pressure and a flow rate of 15 L/min.

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know