Mass flow analysis of soy-sauce production process and dry distillation of lees

• Published in: ENVIRONMENTAL SCIENCE Vol. 14; no. 4; pp. 325 - 331
• Main Authors: Hano, T. (Oita Univ. (Japan)), Hirata, M, Takanashi, H, Nakamura, K
• Format: Journal Article
• Language: Japanese
• Published: SOCIETY OF ENVIRONMENTAL SCIENCE, JAPAN 2001; 社団法人 環境科学会
• Subjects: BYPRODUCTS; RECYCLING; SAUCES; SOYFOODS; WASTE UTILIZATION; Zero-Emission, Soy-Sauce, Mass Flow, Lees, Dry Distillation; ゼロエミッション、醤油、物質フロー、醤油粕、乾留
• ISSN: 0915-0048; 1884-5029
• DOI: 10.11353/sesj1988.14.325

The mass flow in a soy-sauce production process was analyzed for total mass and four important elements selected from the viewpoints of aqua-environment, that is, organic carbon, nitrogen, phosphorus and chorine. The soy-sauce lees wasted after filtration of fermented broth was main solid emission and almost all of the liquid emissions were discharged from washing of the apparatus. The dry distillation was investigated to examine its possibility as a method of changing the wasted lees to useful resourceals. It was demonstrated that the gas, liquid and residual solid could be used as an additional fuel of distillation and soil additives for the improvement of vegetable growth.