Study On Condensing Conditions Of Clam Soup By Reverse Osmosis

Meretrix Meretrix L, also known as mactra chinenisis. Meretrix Meretrix L is a sort of high quality marine protein, also is a kind of important economical seashell in Fujian Province. In this paper, RO membranes used for treating clam soup opened had been selected and the system research on condensing technology of RO were developed. Furthermore, flavor pattern which could evaluate the hydrolysates of clam soup was established by determining content of amino acid. The best quality of the condesned leachate of clam soup had been obtained, which could offer an important practical recommendation for condensing and exploring the clam soup.1. By comparing the effects of acetate membrane, aromatic polyamide membrane and reverse osmosis composite membrane on clam soup, cellulose triacetate composite membrane was selected to treat the precooking fluid of clam-meat. Tubular module of reverse osmosis membrane was also obtained.2. Clam soup was condensed by first-pass reverse osmosis condensing. By analyzing the effects of operating pressure, operating temperature, operating flow, conductivity of material liquid and ratio of concentration on the condensing degree of the clam soup, the optimal technology was obtained. The results showed that the precooking fluid of clam-meat can condensed to 2.5°Bx with pressure 2.9 MPa, temperature 40℃, flow rate 1 m/s and pH 7.8.3. Through the treatment of double-pass reverse osmosis condensing for the clam soup, the effects of conductivity of material liquid and pH on the concentration degree of the precooking fluid of clam-meat were studied. In order to study the relationships between the content of amino-acid nitrogen Y₁, condensing degree Y₂, flavor value Y₃ and operating temperature X₁, operating pressure X₂, operating flow X₃, a dual quadratic rotary combinative design scheme was employed and three regression models were obtained, which confidence were all 99%. The optimal condensing degree was obtained at the following condition: operating temperature 47.5℃, operating pressure3.4 MPa , operating flow1.3 m/s, and the content of amino-acid nitrogen of concentrated liquid was 275.67 mg/100 mL, the condensing degree reached 33.6°Bx , the flavor value was 78.6. 4. The value of M of multilevel Reverse Osmosis (MRO) membrane system was 2. The Reverse Osmosis membrane condensing was applied in the treatment of condensed liquid.5. After comparing the technology between RO membranes condensing and traditional condensing, the results showed that the retention of amino acids is high when treated by RO membranes condensing. The content of delicious amino acids and total amino acid in clam soup were 127.46 mg/mL, 276.68 mg/mL.