Recovery of aroma compounds from seafood cooking juices by membrane processes

The issue of process design and economic evaluation is illustrated by a case study of a batch process concentrating shrimp aromas by reverse osmosis, and desalting juices by electrodialysis. The analysis shows that the sizing of this integrated process does not require systematic evaluations of CAPEX and OPEX, but can be done by considering only two simple criteria, namely minimizing energy consumption and the total membrane surface installed. In addition, when the characteristics of the processed juices change in time, the best solution should be determined by considering not only the process costs but also the ability of the process to adequately treat juices with different characteristics.