Technical and economical evaluation of an integrated membrane process capable both to produce an aroma concentrate and to reject clean water from shrimp cooking juices Original Research Article

Seafood industries generate effluents with a high organic polluting load. Among these, cooking juices contain potentially valuable aromas. Previous works have shown that a two-step integrated membrane process, combining a desalination by electrodialysis and a concentration by reverse osmosis, was technically feasible to recover natural marine aromas. This paper is focussed on a method allowing to estimate the membrane surface area needed to process a cooking juice with given characteristics (volume, concentrations of mineral and organic matter…) and then to estimate the process earning power. In the case of shrimp cooking juice concentration, such a process seems economically interesting as the pay-back time was shown to be inferior to three years.