日本食品化学学会誌
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
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イオン交換膜電気透析法によるしょっつるの脱塩
高橋 博高尾 怜美草薙 慎生方 絃希高橋 佳澄実角屋 光輔瀧澤 一将樫内 悦子昌子 智由成田 幹寿諸井 秀樹
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2016 年 23 巻 3 号 p. 149-154

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Electrodialysis treatment was studied for salt restriction from fish sauces of Shottsuru. The electrodialysis stack consisted of four units of two cells. The cells in a unit were separated by a cation-exchange membrane, SELEMION CMV, and an anionexchange membrane, SELEMION AMV. The feed solution containing fish sauce and the strip solution containing sodium chloride were circulated through the cells to the tanks at a constant flow rate. The fish sauce solutions used in this experiments were three different species of fish, sand fish, porgy, and tuna,respectively. In the electrodialysis treatment of sand fish sauce, sodium in the feed compartment moved to the strip compartment, and decreased with a corresponding increase in dialysis time. Nevertheless, the amino acids concentrations in the feed compartment were almost constant, and remained in the feed compartment during electrodialysis. The other fish sauces also showed the same tendency for sodium and amino acids transport in the electrodialysis experiments. These results suggested that electrodialysis treatment was applicable to desalination of salts from fish sauces.

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