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Color control of Japanese soy sauce (shoyu) using membrane technology

Paper ID Volume ID Publish Year Pages File Format Full-Text
19117 43045 2013 8 PDF Available
Title
Color control of Japanese soy sauce (shoyu) using membrane technology
Abstract

•Systematic membrane decolorization process of Japanese soy sauce was investigated.•The separation performance depends on the sieve effect and the electrical effect.•Color matched to preference can be obtained by blending membrane-processed soy sauce with feed.•By changing the blend ratio, plots of Δa* against Δb* and ΔC* against ΔL* draw characteristic curves.

The present study systemically decolorized soy sauce using a membrane process to analyze the separation mechanism. An ultrafiltration (UF) membrane (NTU-2120) exhibited only slight decolorization ability. A nanofiltration (NF) membrane with a lower molecular weight cut-off and produced by sulfonated polysulfone (NTR-7400 series) rather than polyvinyl alcohol/polyamide (NTR-7250) had higher decolorization ability. The NF membranes rejected total nitrogen by 17–24%, unsalted soluble solid content by 24–32%, reducing sugar by 25–43%, and amino acids by 10–25%. The NTR-7400 series membrane rejected lactic acid by 6–9%, and pyroglutamic acid by 11–21%; other quality indexes were maintained. In the NF membrane processes, higher rejection of acidic amino acids than neutral and base amino acids was observed. The separation performance was governed by the electrical effect as well as the sieve effect. Soy sauce color could be controlled by blending NF membrane-processed soy sauce with feed soy sauce. Color can be matched to preference in accordance with dishes by suitably blending NF membrane-processed soy sauce with feed soy sauce.

Keywords
Japanese soy sauce (shoyu); Membrane process; Color; Separation mechanism; Blending
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Color control of Japanese soy sauce (shoyu) using membrane technology
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 507–514
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us