Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

Abstract

Membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties of soy sauce subjected to refinement.

Cross-Flow Microfiltration of Glycerol Fermentation Broths with Citrobacter freundii

“…Bechervaise et al [8] obtained C s between 78.9% and 88.3% during removal of thermophilic spores, from gum Arabic streams, by a ceramic membrane with a pore size equal to 0.80 µm. Moreover, turbidity of the permeate obtained in the present work was slightly lower than those reported in previous studies [13,14,25] where purification of various solutions by microfiltration membranes has been studied. For example, in [13] it has been demonstrated that during the clarification of raw soy sauce (feed turbidity: 48 NTU) by a ceramic membrane with the pore size diameter of 0.20 µm allowed to obtain the turbidity of the final product equal to 0.41 NTU and the removal ratio 99.1%.…”

“…Moreover, turbidity of the permeate obtained in the present work was slightly lower than those reported in previous studies [13,14,25] where purification of various solutions by microfiltration membranes has been studied. For example, in [13] it has been demonstrated that during the clarification of raw soy sauce (feed turbidity: 48 NTU) by a ceramic membrane with the pore size diameter of 0.20 µm allowed to obtain the turbidity of the final product equal to 0.41 NTU and the removal ratio 99.1%. In turn, Yang et al [25] reported turbidity of permeate equal to 0.81; 0.52 and 0.56 NTU, respectively, during purification of cellulase fermentation broth (feed turbidity: 646 NTU) via ceramic MF membranes with three different pore sizes: 0.05; 0.20, and 0.50 µm.…”

“…Table A1, Appendix A summaries literature review related to the cross-flow MF of bacterial suspensions by using ceramic membranes. It indicates that microfiltration process is becoming increasingly attractive in the biotechnology industry in order to obtain a clarified filtrate from various bacterial products such as skim milk [1][2][3][4][5][6], skimmed colostrum [7], gum arabic suspension [8], cell suspension [9][10][11][12], fermentation soy sauce [13,14], and fermentation broths [15][16][17][18][19][20][21][22][23][24][25]. It has to be pointed out that with regard to complex media such as fermentation broths, microfiltration is proposed as a pre-treatment stage for the final separation by nanofiltration (NF) or reverse osmosis (RO) processes with spiral-wound modules [26].…”

“…Resistance analysis is a very effective method in order to the determine the phenomena leading to permeate flux decline during filtration processes [25]. Thus, in several previous studies [2,8,11,13,14,16,19,24,25,37,[42][43][44][45] the resistance-in series model has been successfully applied to analyze the reduction of permeate flux during cross-flow MF of various microbial media. This model classified fouling resistance into resistances of: membrane, polarization, adsorption, as well as cake built on the membrane surface.…”

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process

“…Resistance-in-series model is the classical model and it was already applied in our previous work. 22 The permeate ux through the membrane can be calculated in accordance with Darcy's law (eqn (1)):…”