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Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.859-866
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.859
 Title & Authors
Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
No, Nam-Doo; Park, Eun-Jung; Kim, Mi-Lim;
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The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.
low-sodium salt;mineral salt;electrolysis;ion replacement;electrodialysis;
 Cited by
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