Mushroom Blanch Water Concentration by Membrane Processes |
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| Authors: | BEEN HUANG CHIANG CHUNG LIANG CHU LUCY SUN HWANG |
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| Affiliation: | The authors are with the Graduate Institute of Food Science &Technology, National Taiwan Univ., Taipei, Taiwan, ROC. |
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| Abstract: | Mushroom blanch water was concentrated by ultrafiltration (UF) and reverse osmosis (RO). UF prefiltration was essential in preventing severe fouling during the RO process. When the UF blanch water permeate was processed by RO, linear relationships between pressure and flux were observed at all concentrations tested. The blanch water was concentrated by UF/RO from 2% to 13% total solids at 60°C and 120 KPa/5000 KPa operating pressures with flux higher than 15 L/m2 hr. Maximum concentration obtained was approximately 20% total solids with 90% recovery of the nonvolatiles. Recoveries of some major volatiles were above 50%. Panelists could not differentiate the original from the reconstituted blanch waters in sensory evaluations. |
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