Modeling for the Ultrafiltration Concentration of Engraulis japonicus Cooking Soup

doi:10.7506/spkx1002-6630-201019032

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 153-156.doi: 10.7506/spkx1002-6630-201019032

• Basic Research • Previous Articles Next Articles

Modeling for the Ultrafiltration Concentration of Engraulis japonicus Cooking Soup

YANG Xian-qing1，ZHOU Xiao-lei1,2，LI Lai-hao1，CEN Jian-wei1，HAO Shu-xian1，DIAO Shi-qiang1，
WEI Ya1，SHI Hong1

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-06-30 Revised:2010-09-27 Online:2010-10-15 Published:2010-12-29
Contact: YANG Xian-qing E-mail:yxqgd@163.com

Abstract

Abstract:

In this work, tangential flow ultrafiltration was used to concentrate proteins in the cooking soup of Engraulis japonicus. Based on the studies on operating pressure and sample flow rate and pH, a mathematic model describing membrane flux as a function of permeate pressure, protein concentration and sample flow rate was established. The results showed that the predicted results of membrane flux as a function of permeate pressure at three constant levels of protein concentration and sample flow rate were in good agreement with the experimental results well, with a relative error varying between 0.44% and 10.00%, and the correlation coefficients were all around 0.99. Using this model in industrial design and practice, flux change can be predicted and optimal operating conditions can also be selected for solving the problems of concentration polarization and membrane pollution.

Key words: ultrafiltration, Engraulis japonicus, membrane flux, mathematical model

CLC Number:

TS254.9

YANG Xian-qing1，ZHOU Xiao-lei1,2，LI Lai-hao1，CEN Jian-wei1，HAO Shu-xian1，DIAO Shi-qiang1，. Modeling for the Ultrafiltration Concentration of Engraulis japonicus Cooking Soup[J]. FOOD SCIENCE, 2010, 31(19): 153-156.

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Modeling for the Ultrafiltration Concentration of Engraulis japonicus Cooking Soup

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