초록 ▼

A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membrane filtration system which separates the salt in the form of a s

A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membrane filtration system which separates the salt in the form of a salt solution from the food residues; (2) passing said salt solution through an evaporator to decrease the water content thereof; (3) adjusting the temperature of the salt solution, typically within the range 15.degree.-25.degree. C., so as to control the concentration of the saturated salt solution obtained in step (4) herein below; (4) adding salt to said salt solution to produce a saturated salt solution; (5) adjusting the temperature of the saturated salt solution to that required in the salting of the food product; and (6) applying said salt solution to the food product Also provided is an apparatus for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) a nanofiltration device for removing food residues from the salty effluent to produce a salt solution; (2) an evaporator connected to said device to decree the water content of the salt solution emanating from said device; (3) first heat control means connected to said evaporator for controlling the temperature of the salt solution emerging from the evaporator to control the concentration of the saturated salt solution referred to in paragraph 4 below; (4) means connected to said heat control means for adding salt to the salt solution to produce a saturated salt solution; and (5) second heat control means to control the temperature of the salt solution, prior to the application of said salt solution to the food product to be salted.

대표청구항 ▼

[ We claim:] [1.] A process for the recovery and reuse of a salt solution obtained from salty whey resulting from the salt spraying of cheese curd particles, comprising:(1) passing said salty whey, optionally after removing any fine particles therefrom, through a nanofiltration device which separate

[ We claim:] [1.] A process for the recovery and reuse of a salt solution obtained from salty whey resulting from the salt spraying of cheese curd particles, comprising:(1) passing said salty whey, optionally after removing any fine particles therefrom, through a nanofiltration device which separates the salt in the form of a salt solution from the whey components;(2) passing said salt solution through an evaporator to decrease the water content thereof;(3) adjusting the temperature of the salt solution, so as to control the concentration of the saturated salt solution obtained in step (4) herein below;(4) adding salt to said salt solution to produce a saturated salt solution;(5) subsequently, adjusting the temperature of the saturated salt solution to that required in the salting of the cheese curd particles; and(6) thereafter, spraying said salt solution onto the cheese curd particles. [8.] Apparatus for the recovery and reuse of a salt solution obtained from salty whey resulting from the salt spraying of cheese curd particles, comprising:(1) a nanofiltration device for removing food residues from the salty whey to produce a salt solution;(2) an evaporator connected to said nanofiltration device to decrease the water content of the salt solution emanating from said nanofiltration device;(3) a first heat exchanger connected to said evaporator for controlling the temperature of the salt solution emerging from the evaporator to control the concentration of the saturated salt solution referred to in paragraph 4 below;(4) means connected to said first heat exchanger for adding salt to the salt solution to produce a saturated salt solution; and(5) a second heat exchanger to control the temperature of the salt solution, prior to the spraying of said salt solution onto the cheese curd particles.