DESALTING AND RECOVERY OF FLAVOR COMPOUNDS FROM SALTED SHRIMP PROCESSING WASTE-WATER BY MEMBRANE PROCESSES

Diafiltration (DF) and electrodialysis (ED) were studied to remove sal t and to recover flavour compounds from salted shrimp processing waste water. Using a loose reverse osmosis membrane, the DF process removed about 93% salt, but recovered less than 50% of free amino acids and n ucleotides. At high operation current density, the ED process removed 85% salt and recovered more than 70% of flavour compounds, and appeare d to be a more effective method for recovering flavour compounds from the salted shrimp processing waste water.