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KMID : 0380619920240030199
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 3 p.199 ~ p.203
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Studies on the Separation of Taste Components from Sea Tangle(Laminaria japonica) Extract by Cross Flow Ultrafiltration
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장영상/Chang, Young Sang
신재익/이호봉/이승렬/Shin, Zae Ik/Lee, Ho Bong/Lee, Seung Ryeol
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Abstract
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This study was aimed to optimize the required condition for recovering the low soluble taste component obtained from sea tangle extract using ultrafiltration, and to investigate effects of membrane type, temperature, transmembrane pressure and flow rate respectively. We also compared relationship between the profile of permeate flux and the recovery yield of taste component under the selected optimal condition using ultrafiltration and diafiltration. Hydrophobic GR 51 PP membrane kept higher average permeate flux than hydrophilic FS membrane, and average permeate flux also had increasing tendency in relation to rising flow rate but it showed limit value of 3.71/min. Average permeate flux decreased as transmembrane pressure increased but it showed little change with rising temperature. Investigation upon average permeate flux, total dissolved solid and recovery yield of taste components using ultrafiltration and diafiltration resulted in relatively higher recovery yield in ultrafiltration. Compared ultrafiltration and diafiltration, average permeate flux was lower in ultrafiltration.
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