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Open AccessArticle

Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions

1
Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
2
Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada
3
Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
4
Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada
5
Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada
6
Centre Collégial de Transfert de Technologie en Biotechnologie (TransBIOTech, College Center for Technology Transfer in Biotechnology), Lévis, QC G6V 6Z9, Canada
*
Author to whom correspondence should be addressed.
Membranes 2020, 10(6), 127; https://doi.org/10.3390/membranes10060127
Received: 25 May 2020 / Revised: 15 June 2020 / Accepted: 16 June 2020 / Published: 20 June 2020
(This article belongs to the Special Issue Fouling and Anti-Fouling of Ion-Exchange Membranes)
Herring milt hydrolysate (HMH), like many fish products, presents the drawback to be associated with off-flavors. As odor is an important criterion, an effective deodorization method targeting the volatile compounds responsible for off-flavors needs to be developed. The potential of electrodialysis (ED) to remove the 15 volatile compounds identified, in the first part of this work, for their main contribution to the odor of HMH, as well as trimethylamine, dimethylamine and trimethylamine oxide, was assessed by testing the impact of both hydrolysate pH (4 and 7) and current conditions (no current vs. current applied). The ED performance was compared with that of a deaerator by assessing three hydrolysate pH values (4, 7 and 10). The initial pH of HMH had a huge impact on the targeted compounds, while ED had no effect. The fouling formation, resulting from electrostatic and hydrophobic interactions between HMH constituents and ion-exchange membranes (IEM); the occurrence of water dissociation on IEM interfaces, due to the reaching of the limiting current density; and the presence of water dissociation catalyzers were considered as the major limiting process conditions. The deaerator treatment on hydrolysate at pH 7 and its alkalization until pH 10 led to the best removal of odorant compounds. View Full-Text
Keywords: electrodialysis; deaerator; herring milt hydrolysate; deodorization; off-flavors; trimethylamine; fouling; water dissociation electrodialysis; deaerator; herring milt hydrolysate; deodorization; off-flavors; trimethylamine; fouling; water dissociation
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Todeschini, S.; Perreault, V.; Goulet, C.; Bouchard, M.; Dubé, P.; Boutin, Y.; Bazinet, L. Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions. Membranes 2020, 10, 127.

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