Reverse osmosis for the production of aromatic concentrates from mussel cooking juices: a technical

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  • This digital document is a journal article from Desalination, published by Elsevier in . The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.Description: An industrial mussel cooking juice was concentrated by reverse osmosis (11-fold) after a desalination step by electrodialysis in order to produce a natural aroma concentrate and a clean water stream. The concentrate quality was evaluated by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography coupled with mass spectrometry (GC-MS). About 34% of the aroma compounds were lost, inducing a slight modification of the sensory profile of the concentrate compared to the unprocessed mussel cooking juice one. This modification was not obstructing because this concentrate can be used in industrial recipe with a routine rate (10-15%) for natural aroma concentrates. In addition, as a result of this process the polluting load of the permeate was strongly reduced. The chemical oxygen demand was below the discharge standards.
  • Author:
    P. Jaouen
    Binding:
    Digital
    Label:
    Elsevier
    Languages:
    English
    List Price:
    $8.95
    Manufacturer:
    Elsevier
    Product Group:
    Book
    Product Type Name:
    ABIS_EBOOKS
    Publisher:
    Elsevier
    Studio:
    Elsevier
    Title:
    Reverse osmosis for the production of aromatic concentrates from mussel cooking juices: a technical assessment [An article from: Desalination]
    Format:
    HTML

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