Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma Quality
Authors:
- S. CrosSCS. Cros
- B. L IgnotBIB. L Ignot
- C. RazafintsalamaCRC. Razafintsalama
- P. JaouenPJP. Jaouen
- P. B OurseauPOP. B Ourseau
- 1 August 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (6) , C435-C442
Abstract
An industrial mussel cooking juice was treated by a 3‐step process to produce a natural aroma concentrate and a cleaned water stream. The juice was centrifuged before being desalinated by electrodialysis and then concentrated by reverse osmosis. As a result of this combined process, most of the physicochemical properties of the reverse osmosis permeate were reduced below the discharge standards. The concentrate was examined by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography/mass spectrometry. The sensory profile of the concentrate was shown as slightly different from the unprocessed mussel cooking juice one. Nevertheless, the concentration process preserved the native characteristic aroma of the cooked mussel, of interest to human or pet food industries.Keywords
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