Ultrafiltration/reverse osmosis concentration of lobster extract
Journal of Food Science, ISSN: 0022-1147, Vol: 64, Issue: 1, Page: 93-98
1999
- 22Citations
- 221Usage
- 9Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations22
- Citation Indexes22
- 22
- CrossRef20
- Usage221
- Downloads217
- Abstract Views4
- Captures9
- Readers9
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.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0033021485&origin=inward; http://dx.doi.org/10.1111/j.1365-2621.1999.tb09868.x; https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1999.tb09868.x; https://digitalcommons.uri.edu/chs_past_depts_facpubs/4; https://digitalcommons.uri.edu/cgi/viewcontent.cgi?article=1004&context=chs_past_depts_facpubs; https://dx.doi.org/10.1111/j.1365-2621.1999.tb09868.x
Wiley
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