Enhancement of fish sauce quality by application of nanofiltration.
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| Title: | Enhancement of fish sauce quality by application of nanofiltration. |
|---|---|
| Authors: | Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Nguyen, Hoang Dung1,2 (AUTHOR) |
| Source: | LWT - Food Science & Technology. Nov2021, Vol. 151, pN.PAG-N.PAG. 1p. |
| Subjects: | Ultrafiltration, Amino acid separation, Nanofiltration, Sauces, Nitrogen compounds, Salt |
| Abstract: | This paper focused on application of nanofiltration (NF) for improving fish sauce quality by enhancement of content of nitrogen compounds. Three kinds of NF membranes, including NF99, Desal DK and NTR7250, were investigated into separation capacity of total nitrogen (TN), amino nitrogen (AN) and NaCl from fish sauce. The influence of pretreatment of fish sauce by ultrafiltration (UF) on fish sauce quality was also investigated. Desal DK membrane exhibited the good performance for NF of fish sauce. UF pretreatment improved the rejections, except NaCl, and permeate flux. The NF of UF pretreated fish sauce with Desal DK membrane was also carried out at 40 bar of operating pressure. At 3.21 of concentration factor (CF), comparing to raw fish sauce, content of TN and AN increased by 2.21 and 2.11 times, respectively; whereas, content of NaCl increased approximately 5%. Results indicate that NF is a potential method for improvement of fish sauce quality. Hermia's model was applied to interpret the fouling phenomenon occurring in NF of UF pretreated fish sauce. The results showed that the best fit to experimental data corresponds to cake layer formation model. The excellent fitting between the experimental and calculating data for enhancement of fish sauce by NF was observed. • Nanofiltration membranes can be applied for separation of amino acids and nitrogen compounds in fish sauce. • Model of flux decline and concentration of feed solutes in nanofiltration of fish sauce was obtained. • Nanofiltration process can be applied for increasing nitrogen compounds in fish sauce. • Fish sauce quality was improved by nanofiltration process. • Fouling mechanisms was found by using Hermia's model. [ABSTRACT FROM AUTHOR] |
| Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 152252740 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Enhancement of fish sauce quality by application of nanofiltration. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Lai%2C+Quoc+Dat%22">Lai, Quoc Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Hoang+Dung%22">Nguyen, Hoang Dung</searchLink><relatesTo>1,2</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Nov2021, Vol. 151, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Ultrafiltration%22">Ultrafiltration</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acid+separation%22">Amino acid separation</searchLink><br /><searchLink fieldCode="DE" term="%22Nanofiltration%22">Nanofiltration</searchLink><br /><searchLink fieldCode="DE" term="%22Sauces%22">Sauces</searchLink><br /><searchLink fieldCode="DE" term="%22Nitrogen+compounds%22">Nitrogen compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Salt%22">Salt</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This paper focused on application of nanofiltration (NF) for improving fish sauce quality by enhancement of content of nitrogen compounds. Three kinds of NF membranes, including NF99, Desal DK and NTR7250, were investigated into separation capacity of total nitrogen (TN), amino nitrogen (AN) and NaCl from fish sauce. The influence of pretreatment of fish sauce by ultrafiltration (UF) on fish sauce quality was also investigated. Desal DK membrane exhibited the good performance for NF of fish sauce. UF pretreatment improved the rejections, except NaCl, and permeate flux. The NF of UF pretreated fish sauce with Desal DK membrane was also carried out at 40 bar of operating pressure. At 3.21 of concentration factor (CF), comparing to raw fish sauce, content of TN and AN increased by 2.21 and 2.11 times, respectively; whereas, content of NaCl increased approximately 5%. Results indicate that NF is a potential method for improvement of fish sauce quality. Hermia's model was applied to interpret the fouling phenomenon occurring in NF of UF pretreated fish sauce. The results showed that the best fit to experimental data corresponds to cake layer formation model. The excellent fitting between the experimental and calculating data for enhancement of fish sauce by NF was observed. • Nanofiltration membranes can be applied for separation of amino acids and nitrogen compounds in fish sauce. • Model of flux decline and concentration of feed solutes in nanofiltration of fish sauce was obtained. • Nanofiltration process can be applied for increasing nitrogen compounds in fish sauce. • Fish sauce quality was improved by nanofiltration process. • Fouling mechanisms was found by using Hermia's model. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.lwt.2021.112181 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Ultrafiltration Type: general – SubjectFull: Amino acid separation Type: general – SubjectFull: Nanofiltration Type: general – SubjectFull: Sauces Type: general – SubjectFull: Nitrogen compounds Type: general – SubjectFull: Salt Type: general Titles: – TitleFull: Enhancement of fish sauce quality by application of nanofiltration. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Lai, Quoc Dat – PersonEntity: Name: NameFull: Nguyen, Hoang Dung IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 11 Text: Nov2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 00236438 Numbering: – Type: volume Value: 151 Titles: – TitleFull: LWT - Food Science & Technology Type: main |
| ResultId | 1 |
