DESALTING AND DEACIDIFYING TREATMENT METHOD FOR USED SEASONING LIQUID FOR PICKLING UME (JAPANESE APRICOT)

摘要

PROBLEM TO BE SOLVED: To provide a desalting and deacidifying treatment for a used seasoning liquid for pickling ume (a Japanese apricot) by an electrodialysis process which can be continuously and repetitively operated for a long period. SOLUTION: The desalting and deacidifying treatment for the seasoning liquid for pickling the ume is a method of performing the desalting and deacidifying treatment by using an electrodialyzer having a desalting chamber and thickening chamber alternately arrayed with cation-exchange membranes and anion-exchange membranes between an anode and a cathode and supplying the used seasoning liquid for pickling the ume to the desalting chamber, in which the desalting and deacidifying treatment is performed by stopping the operation at the point of the time a prescribed amount of the used seasoning liquid for pickling the ume is treated and discharging the treating liquid, then supplying an aqueous ethanol solution to the desalting chamber and cleaning the cation-exchange membranes and the anion-exchange membranes and thereafter supplying the fresh used seasoning liquid for pickling the ume.