Ultrafiltration/Reverse Osmosis Concentration of Lobster Extract |
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Authors: | C N Jayarajah C M Lee |
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Affiliation: | Authors Jayarajah and Lee are affiiated with the Dept. of Food Science &Nutrition, Univ. of Rhode Island, Kingston, RI 02881. |
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Abstract: | A membrane concentration system consisting of tubular polysulphone ultrafiltration (UF) and polyamide reverse osmosis (RO) was evaluated for concentrating key water soluble flavor compounds from lobster extracts. Major flavor-giving compounds in the extract were glutamic acid, glycine, arginine, uridine 5′-monophosphate (UMP), succninic acid and glucose. Factors affecting performance of the UF/RO systems, such as flow rate, feed solid level, temperature and pressure, on permeate flux and solids rejection were measured. The optimum UF conditions were 1.5% feed solid level, 15 L/min feed flow rate, 50°C feed temperature and 1 MPa log mean transmembrane pressure. The RO system retained all dissolved flavor components and its ideal operating conditions were 40°C, 2.8 MPa log mean transmembrane pressure and a flow rate of 15 L/min. |
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Keywords: | UF/RO membrane concentration lobster extract flavor |
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