Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Sun Ye, Hou Qingyun, Lin Hua, Liu Jingchang, Jiang lihua, Zhou jiachun and Zhao Liming
East China University of Science and Technology, China
Shandong Shinho Food Co. Ltd, China
Posters & Accepted Abstracts: J Nutr Food Sci
The cross-flow microfiltration has been widely used in the clarification of soy sauce and traditional condiments at present. However, unavoidably membrane fouling always hinders the membrane performance. In order to clarify the precise fouling mechanism during microfiltration of soy sauce, a spiral polyvinylidene fluoride membrane M3 was used to explore the influences of processing parameters on membrane separation under the total recycle mode; meanwhile, a semi-empirical model was also established. The membrane fouling mechanisms were further investigated. Results showed that soy sauce clarification under the optimal processing parameters (50�?°C, 0.3 m/s, 1.2 bar) resulted in a steady flux of 27 Lm-2h-1. The permeate soy sauce nearly preserved the whole nutrition and flavor substances and remained the turbidity values below 2 NTU during 3 monthsâ�?�? room temperature storage. Resistance-in-series model analysis showed that cake layer resistance (Rc) and concentration polarization resistance (Rcp) were the main components of the fouling resistances, which were affected by crossflow velocity (CFV) significantly. It is noteworthy that when CFV increased from 0.113 m/s to 0.208 m/s, Rcp/Rt decreased from 48.3% to 9.7%, and when CFV increased from 0.208 m/s to 0.301 m/s, Rc/Rt decreased from 43.1% to 35.7%. A mathematical model was established to predict the permeate flux and indicate the influence of operating conditions on the flux. Non-linear fitting method was then used to analyze the fouling mechanisms. Results showed that gel layer formation dominated the membrane fouling. This study provided a theoretical basis for the effective fouling control in soy sauce microfiltration.
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