Filtration of soy sauce by ceramic membrane
1992
Tien, C.J. | Chiang, B.H.
Ceramic 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 micrometer ceramic membrane. At 861 L/hr hr feed rate, 11 bar operating pressure, and 25 degrees C, the cooked soy sauce was filtered to a permeate/retentate ratio of 2, while maintaining a permeate flux of approximately 15 L/hr.m2. Ceramic membrane filtration did not alter the general composition of soy sauce, but significantly reduced turbidity and count of aerobic microorganisms in the product.
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