The Effect of Organic Acids on Dewatering Efficiency of Soybean Milk Residue by Hydraulic Press

유기산이 두유박의 압착 탈수율에 미치는 영향

  • 변유량 (연세대학교 식품.생물공학과 및 생물산업소재연구센터) ;
  • 조원일 (제일제당(주) 건강식품연구소) ;
  • 이윤수 (롯데그룹 중앙연구소) ;
  • 권익부 (롯데그룹 중앙연구소)
  • Published : 1996.08.30

Abstract

The efficiency of dewatering of soybean milk residue was improved by hydraulic pressing after pH adjustment to 4.5 with organic acids such as acetic and lactic acids. Water content of raw soybean milk residue was reduced from 80% to 72% by pressing after pH adjustment, while only to 78% by the conventional hydraulic press. The water content of the residue after pH adjustment was further reduced to 63% by hydraulic pressing with ohmic heating. The pH adjustment facilitated separation of cake from the filter cloth and reduced the solid content of the expressed liquid from 10 to 3%.

Keywords

soymilk residue;dewatering;ohmic heating