Concentration and desalination of fish gelatin by ultrafiltration and continuous diafiltration processes

Simon, A.; Vandanjon, Laurent; Lévesque, Guy; Bourseau, Patrick

doi:10.1016/s0011-9164(02)00333-8

Cited by 53 publications

(23 citation statements)

References 5 publications

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“…High salt content (2.756%) shows the presence of effect of initial substances, such as crude broth produced through process of salt fermentation as basic reaction of this product. Salt fermentation of mung beans using inoculum of Rhizophus sp-C1 of 26%, salt of 23% and mung beans of 51% produce fermented mung beans with specific taste as product from converting protein, carbohydrate and fat by activities of protease, amylase, and lipase enzymes, but this product of fermented mung beans contains high salt for products of savory [3].…”

Section: Resultsmentioning

confidence: 99%

“…The high salt content of crude fermented mung beans product limits its utility in food products [2]. In order to reduce or eliminate high salt content of crude fermented mung bean product, ultrafiltration can provide further product improvement to add, such as taste, nutritional quality, and organoleptic acceptability, through the removal of salts (and undesirable impurities) from the extract of fermented mung beans by operating in the diafiltration mode [3].…”

Section: Introductionmentioning

confidence: 99%

“…Because the osmotic pressure of the retained macromolecules is very low, mass transfer rate obtained with concentrated macromolecules is low, and viscosity of suspension is high, making the pumping of the retentate difficult. Skim milk has been thought to be economically concentrated to 38% solids content [3,7,8]. Study on separation of vegetable protein by means of membrane filtration systems were first conducted in the early -to mid 1970s.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane

Aspiyanto¹

2011

MST

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Diafiltration by means of the ultrafiltration system of probiotic fermented Mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 nominal weight cut-off (NWCO). These processes have been conducted as an attempt in order to get a probiotic product with organoleptic acceptability, composition, and the optimal total lactic acid bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utility in food products. Concentrate of probiotic mung beans was prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus-C 1 in rice substrates at salt condition. Ultrafiltration and diafiltration modes have been carried out at flow rate of 8.77 Liter/minute, room temperature and the pressure of 5 bar (0 to 79.7 minutes) and 7 bar (0-154.5 minutes) with the ratio of the volume of pure water to the volume of initial feed (number of diavolume, N d ) of 0, 0.25, 0.5, 0.75, 1.0 and 1.25, respectively. The experiment results based on total LAB counts as a probiotic product show that a high N d can reduce the salt content but increase the total LAB counts. N d of 1.0 results reduce the salt content which is equal to retentate, permeate, and the optimal total LAB counts. Ultrafiltration and diafiltration modes at the pressure of 7 bar and N d of 1.0 give a retentate with total solid of 6.1355%, salt of 1.3515% and remove 86.15% of the salt from probiotic fermented mung beans concentrate and total LAB counts of 10.73 log cycles. Meanwhile, the permeate obtained at this condition results in flux value of 10.83 Liter/m 2 .hour with contents of total solid of 6.8199%, salt of 1.325% and total LAB counts of 5.49 log cycles.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane

Aspiyanto¹

2011

MST

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“…In the construction of a desalination plant or pilot testing, the effects on the marine ecosystem, the discharge of salt concentrates and physical and chemical additives have been investigated for effectspositive or negative -in animals and plant in Table 1 [3,30,[71][72][73]. Salt concentrates at an appropriate level with appropriate dilution, are [189].…”

Section: Salt Concentratesmentioning

confidence: 99%

Understanding the role of ecological indicator use in assessing the effects of desalination plants

Chang¹

2015

Desalination

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“…During the concentration step, the feed volume was reduced by continuous removal of permeate without addition of water. The diafiltration volume (DV) and volume concentration factor (VCF) were defined [26] as shown below…”

Section: Ultrafiltrationmentioning

confidence: 99%

Membrane processing for purification and concentration of β-glycosidases from barley (Hordeum vulgare)

Hemavathi

Raghavarao

2011

Biotechnol Bioproc E

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Tangential flow ultrafiltration with a polyethersulfone (100 kDa) membrane was used for the purification and concentration of β-glycosidases (β-galactosidase and β-glucosidase) from aqueous extract of barley. The performances of mode 1 (concentration followed by diafiltration) and mode 2 (diafiltration followed by concentration) were compared. In mode 1 activity recoveries of 91.44 and 88% as well as purifications of 1.84 and 1.77-fold for β-galactosidase and β-glucosidase, respectively, were obtained in a total processing time of about 9 h. In mode 2 activity recoveries of 95.68 and 91.76% with purifications of 4.56 and 4.38-fold for β-galactosidase and β-glucosidase, respectively, were obtained in a total processing time of about 6 h. The removal of total carbohydrates and protein was 56.74 and 50.73%, respectively, in mode 1, whereas it was 81.46 and 79.04%, respectively, in mode 2. The diafiltration volume and volume concentration of 3 were maintained in both mode 1 and 2. Flux decline was severe in mode 1 and led to a long processing time of about 9 h. These results indicate that mode 2 was better than mode 1 for purification of β-glycosidases.

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Concentration and desalination of fish gelatin by ultrafiltration and continuous diafiltration processes

Cited by 53 publications

References 5 publications

Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane

Effect of Diafiltration on Preparation of Fermented Mung Beans Concentrate as Probiotic Savory Flavor Through Ultrafiltration Membrane

Understanding the role of ecological indicator use in assessing the effects of desalination plants

Membrane processing for purification and concentration of β-glycosidases from barley (Hordeum vulgare)

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