果蔬汁的膜法脱气技术探讨  

Study on the Membrane Degasification Techniques of Fruit and Vegetable Juice

作　　者：朱雪琴[1] 张裕中[1] 

机构地区：[1]无锡轻工业学院

出　　处：《包装与食品机械》1995年第3期25-28,共4页Packaging and Food Machinery

摘　　要：本文针对果蔬汁加工中的脱气加工要求，提出了用膜分高技术进行果蔬汁脱气的新方法。针对含气果蔬汁的分离要求，分析了气体分离用膜—复合膜的特点，并从分子运动及扩散机理的角度，分析了复合膜对气体的高度选择性，从而阐明了复合膜对果蔬汁脱气加工的可行性。另外，还分析了气体透过量的影响因素，并提出了提高气体透过量的措施。According to the degasification requirement in the fruit and vegetable juice procssing,this paper put forward a new method of juice degasification by using membrane separation technology As far as the demand for the separation of the gas and juice in the gasfilled fruit and vegetable juice is concerned,it analyzed the specialties of the gas-separation membrane-compound membrane and proved its high gas selectivity from the point of view of molecular motion and diffusion theory.Then it proved the feasibility of the degasification of fruit and vegetable juice with the compound membrane. Besides.it analyzed the factors that affect the gas Permeability and ppint out

关 键 词：脱气 膜分离 果蔬汁 气体渗透 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] TS275[轻工技术与工程—食品科学与工程]