The Treatment of Waste Water of Marine Products by High Pressure.
スポンサーリンク
概要
- 論文の詳細を見る
In order to reduce an amount of wastes in water exhausted by production of minced fish meat, treatments of high pressure was examined. The amounts of protein and solid matters could be reduced considerably by the pressurization up to 300MPa accompaning with filtration, centrifugation, pH adjustment and coagulation with sodium polyacrylate or aluminum sulfate. The best condition for the effective use of recovered materials was at 400MPa, followed by the adjustment to pH 5 and centrifugation at 3000×g for 5 minutes. This treatment reduced BOD, COD, solid and fat contents of the water and increased the transparency. Surfactant such as SDS inhibited the effects of high pressure. E. coli was completely killed and other general microorganisms were drastically reduced at 300MPa.
- 社団法人 日本食品科学工学会の論文
社団法人 日本食品科学工学会 | 論文
- Multiple Regression Analysis of Aroma Components and Sensory Evaluation of Miso
- みその香気成分と官能評価の解析
- フラクトオリゴ糖
- 廃鶏肉の硬さに及ぼすコラーゲンの影響
- CA貯蔵装置の開発動向とMASCA