无机陶瓷微滤膜对梨汁的澄清和除菌效果研究  

Effect of microfiltration inorganic membranes on pear juice clarification and segregating microorganisms

作　　者：曾庆梅[1] 潘见[1] 谢慧明[1] 杨毅[1] 徐慧群[2] 

机构地区：[1]合肥工业大学农产品生物化工教育部重点实验室,合肥230069 [2]安徽出入境检验检疫局,合肥230006

出　　处：《农业工程学报》2004年第5期211-214,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家发展计划委员会重大专项(0980108)

摘　　要：该文研究了无机陶瓷微滤膜对梨汁的澄清和除菌效果的影响。采用3种孔径(0.8μm、0.2μm、50nm)的氧化铝无机陶瓷微滤膜和自制的加压微滤装置进行试验。试验结果表明:3种膜微滤对梨汁的可溶性固形物、维生素C、还原糖含量和pH值的影响不大;50nm和0.2μm膜的澄清效果好于0.8μm膜;50nm膜澄清汁得率较低;0.2μm和0.8μm膜微滤澄清汁很好地保持了梨汁的风味。3种孔径膜微滤过程中,循环梨汁的温度在20～30℃之间;0.2μm膜微滤过程中,有较好的通透量。50nm膜除菌效果最好,微生物指标均达到国家食品卫生标准要求;0.2μm和0.8μm膜除菌效果不好。综合澄清效果、梨风味物质损失、膜通透量和除菌效果等指标可以看出,通过0.2μm膜澄清梨汁的综合指标最好。A study was carried out about effect of microfiltration inorganic membranes(0.8 μm, 0.2 μm, 50 nm) on pear juice clarification and segregating microorganisms. The experiments were carried out by using a home-made microfiltration device. Results showed that: the impact of filtration through the three kinds of membranes was not noticeable on the physical and chemical properties (soluble solids, Vitamin C, glucose content and pH value); the efficiency of clarification through membranes of 50 nm and 0.2 μm was better than through membranes of (0.8 μm); the flavour and aroma of pear were retained more in clear pear juice clarified by 0.2 μm and 0.8 μm membranes than by 50 nm membrane. The pear juice temperature was 20~30℃ during clarification with the three kinds of membranes. The minimal permeate flux was (9.0) L/hm^2 during clarification with (0.2) μm membrane. 50 nm membrane was more effective to segregate microorganisms than 0.2 μm and 0.8 μm ones during clarification. General indexes of the pear juice clarified by microfiltrating through 0.2 μm membrane were better after comparing with other membranes concerning clarification quality, flavor(or aroma), permeate flux, segregating effect and so on.

关 键 词：微滤 无机陶瓷膜 澄清 梨汁 除菌 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]