Modelling of Soy Sauce Desalting by Electrodialysis

In this work, the main features of electrodialytic (ED) desalting of microfiltered samples of a traditional soy sauce under constant electric current in the range of 1.25 to 6.5 A were quite well reconstructed using a mathematical model based on the Nernst–Planck equation. Amino nitrogen migration w...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food and bioprocess technology 2013-07, Vol.6 (7), p.1681-1695
Hauptverfasser:	Fidaleo, Marcello, Moresi, Mauro, Cammaroto, Antonio, Ladrange, Nicolas, Nardi, Roberto
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Anion exchanging Biotechnology Brines Cation exchanging Chemistry Chemistry and Materials Science Chemistry/Food Science Chloride transport Desalination Diffusion rate Electric currents Electrodialysis Food Science Mathematical analysis Mathematical models Membranes Nitrogen Original Paper Sauces Sodium chloride Soy sauce Water transport
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!