Electrodialysis soy sauce desalination

Traditional soy sauce brewing techniques originated in our country, with a history of several thousand years, and are a necessity in the lives of Asian people. The salt content of current domestic soy sauce products ranges from 16% to 18%. As the living standards of the people in our country improve and their emphasis on food health increases, academic research shows that diets high in salt can increase the burden on human organs and trigger diseases such as hypertension. To meet the demand for low-sodium soy sauce, appropriate technology needs to be found. Low-sodium soy sauce is divided into light soy sauce and reduced soy sauce, with salt contents of 12% and 9%, respectively. Electro dialysis for soy sauce desalination not only greatly preserves effective substances but also improves the AN concentration of soy sauce to some extent.

Electrodialysis principle for soy sauce desalination

Electrodialysis is a process where, under the drive of a direct current field, the Na+ and Cl- ions of NaCl in the desalination chamber pass through the cationic and anionic membranes to the concentrating chamber, separating the salt and soy sauce from their organic flavor substances. Simultaneously with the desalination, sodium chloride (ionic components) is transferred to the concentrating chamber,