JOURNAL of the Tunisian Chemical Society

serving the Research, the Education and the Industry

Performances des procédés membranaires pour le traitement d’un jus de cuisson de thon

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Tuna cooking juices have a high level of polluting load (Chemical Oxygen demand- COD- 19 g.L-1) and have to be treated before being rejected in the environment. These juices seem to contain interesting flavor compounds. This recovery would allow the industrialists to diminish the waste water treatment cost and to recover high added value molecules. In this work, a membrane process system consisting in microfiltration (MF) followed by ultrafiltration (UF) or nanofiltration (NF) was used to reduce the pollution load and to concentrate flavor compounds of tuna cooking juice. The first MF step (0,1µm) consisted in clarifying the cooking juice in order to increase fluxes of the following filtrations. In terms of pollution abatement, it can be considered that almost the half of the COD was eliminated by UF (cut-off of the used membrane was 15 kDa). The NF membrane (cut-off: 300 Da) allows an improvement of the quality of the effluent but it is limited for the production of a cleaned water. The polluting load is considerably reduced: COD was reduced by 75 % at the beginning of the concentration (Volumic Reduction Factor VRF = 1) and by 86 % at the end of the concentration (VRF = 5).

A. Ben Nasr, K. Walha, R. Ben Amar, P. Jaouen

Microfiltration, Ultrafiltration, Nanofiltration, Tuna cooking juice, Polluting load

Pages 89-95

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