Nanofiltration of concentrated and salted tuna cooking juices

• Published in: Process safety and environmental protection Vol. 87; no. 5; pp. 331 - 335
• Main Authors: Walha, K., Amar, R. Ben, Bourseau, P., Jaouen, P.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2009
• Subjects: Cooking; Crack opening displacement; Flux; Heating; Juices; Marine; Nanofiltration; Organic/inorganic matters retention; Recovery; Thunnus; Tuna cooking juice; Tunas; Nanofiltration; Organic/inorganic matters retention; Tuna cooking juice
• ISSN: 0957-5820; 1744-3598
• DOI: 10.1016/j.psep.2009.04.002

Tuna cooking juice from a Tunisian tuna-processing unit has a high level of polluting load: chemical oxygen demand (COD) is comprised between 4 and 20 g L −1, nitrogen kjedahl (NK) between 0.6 and 3 g L −1 and dry matter between 120 and 160 g L −1. The juice has thus to be treated before being rejected into the environment. This paper considers the nanofiltration (NF) of these concentrated organic/inorganic mixtures using an AFC 30 (NF) membrane. The work focusses on the effect of organic and inorganic matters on the permeate flux and rejections of these matters. For this purpose, mixtures of salt and organic pollution (COD), used as model solutions, were prepared by the dilution of a typical industrial tuna cooking juice. The permeate flux was found to decrease when salt and organic matter concentrations increase. The recovery rate in organic matter decreases with increasing salt or organic matter content and the recovery rate of salt decreases when the COD concentration increases.