Characteristics of the Gel Layer during the Treatment of Soybean Cooking Drain from A Miso(Fermented Soy Paste)Factory by Ultrafiltration and Reverse Osmosis

Abstract

The gel layer formed on the ultrafiltration membrane in treatment of soybean cooking drain from a Miso factory was scratched out, and its characteristics were analyzed by total solid, total carbon and total nitrogen. Components accumulated in a gel layer were determined by gel chromatography. From these results, it became clear that the gel layer consisted of soybean protein and high molecular weight polysaccharides, and the accumulation of the former was much greater than that of the latter. Rejection ability of the gel layer for low molecular weight solutes was analyzed quantitatively by the method of steric hindrance-pore model developed in the model solution in our previous work. Rejections estimated by this method with some assumptions agreed well with experimental values. Thus, it was verified that this analytical method was useful for the actual waste water.