Coupling nanofiltration and osmotic evaporation for the recovery of a natural flavouring concentrate from shrimp cooking juice

Autor: Marie-Luce Labatut, Pierre Giampaoli, Manuel Dornier, Marie-Laure Lameloise, Céline Jarrault

Publikováno v: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 43, pp.182-190. ⟨10.1016/j.ifset.2017.07.035⟩

A new combination of membrane-based processes was studied in order to produce a natural flavouring concentrate from shrimp cooking juice. The process associates a pre-concentration step by nanofiltration (NF) until a Volume Reduction Ratio (VRR) of 1

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https://hal.archives-ouvertes.fr/hal-01637750