naa a22 4500 510724922 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0807-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0807-8 Modelling of Soy Sauce Desalting by Electrodialysis [Elektronische Daten] [Marcello Fidaleo, Mauro Moresi, Antonio Cammaroto, Nicolas Ladrange, Roberto Nardi] In this work, the main features of electrodialytic (ED) desalting of microfiltered samples of a traditional soy sauce under constant electric current in the range of 1.25 to 6.5A were quite well reconstructed using a mathematical model based on the Nernst-Planck equation. Amino nitrogen migration was characterised by a small effective transport number (t AN = 0.070 ± 0.01), resulting in an average loss in amino nitrogen of about 30% whatever the electric current tested. The sodium chloride transport number (t B = 0.969 ± 0.05) and diffusion rate (L B ≈ 0), as well as the effective membrane surface area, essentially coincided with those previously established when dealing with concentrated model brines. On the contrary, there was a significant diversity in the water transport number (t W = 8.3 ± 0.1) and diffusion rate [L W = (6.9 ± 0.2) × 10−5molm−2s−1 bar−1], as well as in the anion- and cation-exchange membrane resistances (R a = R c ≈ 0.04Ω). The experimental procedure and mathematical model described in this work may be recommended not only to optimise the ED desalination of soy sauce but also to generate a first-cut design for ED desalting of other natural seasonings. Springer Science+Business Media, LLC, 2012 Amino nitrogen nationallicence Electrodialysis nationallicence Soy sauce desalting nationallicence Modelling nationallicence Osmotic contribution nationallicence Solute and water transport numbers nationallicence Stack voltage nationallicence Fidaleo Marcello Department for Innovation in Biological, Agro-Food, and Forest Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy aut Moresi Mauro Department for Innovation in Biological, Agro-Food, and Forest Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy aut Cammaroto Antonio Centre of Excellence, Assembled Foods, Unilever Italia, Via Appia, km 55.3, 04012, Cisterna di Latina, Italy aut Ladrange Nicolas Centre of Excellence, Assembled Foods, Unilever Italia, Via Appia, km 55.3, 04012, Cisterna di Latina, Italy aut Nardi Roberto Centre of Excellence, Assembled Foods, Unilever Italia, Via Appia, km 55.3, 04012, Cisterna di Latina, Italy aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1681-1695 1935-5130 6:7<1681 2013 6 11947 https://doi.org/10.1007/s11947-012-0807-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0807-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fidaleo Marcello Department for Innovation in Biological, Agro-Food, and Forest Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy aut NATIONALLICENCE 700 1- Moresi Mauro Department for Innovation in Biological, Agro-Food, and Forest Systems, University of Tuscia, Via S. C. de Lellis, 01100, Viterbo, Italy aut NATIONALLICENCE 700 1- Cammaroto Antonio Centre of Excellence, Assembled Foods, Unilever Italia, Via Appia, km 55.3, 04012, Cisterna di Latina, Italy aut NATIONALLICENCE 700 1- Ladrange Nicolas Centre of Excellence, Assembled Foods, Unilever Italia, Via Appia, km 55.3, 04012, Cisterna di Latina, Italy aut NATIONALLICENCE 700 1- Nardi Roberto Centre of Excellence, Assembled Foods, Unilever Italia, Via Appia, km 55.3, 04012, Cisterna di Latina, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1681-1695 1935-5130 6:7<1681 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer