梨醋半成品的超滤处理  

Ultrafiltration Treatment for Pear Vinegar

作　　者：吉欣[1] 王坤鹏[1] 张利娟[1] 张琳[1] 

机构地区：[1]河南大学化学化工学院,河南开封475001

出　　处：《化学研究》2005年第3期65-66,70,共3页Chemical Research

摘　　要：用截留分子量不同的中空纤维超滤膜组件对梨醋半成品进行了处理.结果表明,使用截留分子量为1万的中空纤维超滤膜组件,在0.1 MPa压力差和室温下,将梨醋半成品超滤5 h,透过通量基本恒定在6 L/(m2.h).梨醋经过超滤,酸度保留率可达97.4%,糖度保留率88.3%,且风味不变,澄清透明,放置13个月无沉淀物.Pear vinegar was treated with hollow-fiber ultrafiltration membranes. Excellent results were obtained under operation conditions of 0.1 MPa and 20 ℃ using a 10K MWCO membrane. The permeation flux was 6 L/（m2.h） in 5 h ultrafiltration. After uhrafiltration, the taste of the pear vinegar was unchanged , and the retention rate of acidity and saccharide were 97.4 % and 88.3 %, respectively. The filtrate kept for 13 months was clear without deposit.

关 键 词：中空纤维膜 梨醋 超滤 

分 类 号：Q946.81[生物学—植物学]