Recovery of Oligosaccharides from Steamed Soybedn Waste Water in Tofu Processing by Reverse Osmosis and Nanofiltration Membranes

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概要

• 論文の詳細を見る

• The recovery of soybean oligosaccharides from the steamed soybean waste water in tofu (soybean protein curd) processing was carried out by using reverse osmosis and nanofiltration membranes. The feed solution was prepared by isoelectric and ultrafiltration treatments. Concentrations of the total oligosaccharides of 10% (w/v) and 22% (w/v) were obtained by using the RO and Nf membranes in a batch operation. The chemical oxygen demand of the feed solution was simultaneously reduced from 8400-8700 ppm to 27-160 ppm. The permeate flux was mathematically analyzed by the osmotic pressure model with concentration polarization, the simulated results agreeing well with the experimental ones.

• 社団法人日本農芸化学会の論文
• 1996-03-23

著者

• NAKAJIMA Mitsutoshi

  National Food Research Institute

• NABETANI Hiroshi

  National Food Research Institute

• Iwasaki Ken-ichi

  Food Research Institute Kagawa Prefectural Government

• Iwasaki Ken-ichi

  Food Research Institute Kagawa Perfectural Government

• MATSUBARA YASUHITO

  Kagawa Prefectural Fermentation and Food Experimental Station

• NAKAO Shin-ichi

  Department of Chemical System Engineering, Faculty of Engineering, The University of Tokyo

• Nakao S

  Department Of Chemical System Engineering The University Of Tokyo

• Nakao Shin-ichi

  Department Of Chemical Engineering Faculty Of Engineering University Of Tokyo

• Nabetani Hiroshi

  Food Engineering Division National Food Research Institute Naro

• Nakajima Mitsutoshi

  Food Engineering Division National Food Research Institute Naro

• Nakao Shigeru

  Nansei-toko Observatory For Earthquakes And Volcanoes Faculty Of Science Kagoshima University

• Matsubara Y

  Kagawa Prefectural Fermentation And Food Experimental Station Kagawa Jpn

• Iwasaki K

  Kagawa Prefectural Food Research Institute Goto Takamatsu

• Nabetani H

  Food Engineering Division National Food Research Institute Naro

• Iwasaki K

  Food Res. Inst. Kagawa Prefectural Government Kagawa Jpn

• Nakajima M

  Food Engineering Division National Food Research Institute Naro

• Matsubara Yasuhito

  Kagawa Prefectural Fermentation & Food Experimental Station

• Nakao Shin-ichi

  Department Of Anesthesia Kyoto University Hospital

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