Ultrafiltration reverse osmosis concentration of lobster extract

A membrane concentration system consisting of tubular polysulphone ultrafiltration (UF) and polyamide reverse osmosis (RO) was evaluated for concentrating key water soluble flavor compounds from lobster extracts, Major flavor-giving compounds in the extract were glutamic acid, glycine, arginine, uridine 5'-monophosphate (UMP), succninic acid and glucose. Factors affecting performance of the UF/RO systems, such as flow rate, feed solid level, temperature and pressure, on permeate flux and solids rejection were measured, The optimum UF conditions were 1.5% feed solid level, 15 L/min feed flow rate, 50 degrees C feed temperature and 1 MPa log mean transmembrane pressure. The RO system retained all dissolved flavor components and its ideal operating conditions were 40 degrees C, 2.8 MPa log mean transmembrane pressure and a flow rate of 15 L/min.