REMOVAL OF SALT AND ORGANIC ACIDS FROM SOLUTION USED TO SEASON SALTED JAPANESE APRICOTS (UME) BY COMBINING ELECTRODIALYSIS AND ADSORPTION

摘要

With the aim of repeatedly reusing the solution used to season salted ume (Japanese apricot), we investigated its desalting and deacidification by electrodialysis and adsorption. Although NaCl and acids could be easily removed from used seasoning solution by electrodialysis, useful substances such as amino acids were removed at the same time. Chitopearl CS selectively adsorbed citric acid in the used seasoning solution without also adsorbing useful substances. The equilibrium data of a citric acid, which was a main organic acid, were correlated by the Langmuir equation. The saturation capacity decreased with increasing concentrations of NaCl in the solution but the equilibrium constant did not change. The breakthough curves of citric, malic and acetic acids in used seasoning solution on Chitopearl CS were investigated. Chitopearl CS can be regenerated using 1 N NaOH solution.