膜分离技术在菠萝汁澄清中的应用研究  

Study on the application of membrane separation technology in clarification of pineapple juice

作　　者：陈渝 李远志[2] 侯小桢[2] 

机构地区：[1]上海爱普香料有限公司,广东广州510330 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2005年第9期63-66,共4页Science and Technology of Food Industry

基　　金：广东省农业攻关计划项目(2004B20401007)。

摘　　要：采用超滤膜和微滤膜对菠萝汁进行膜分离澄清实验,研究了不同操作参数(如压力、温度和时间)对膜分离效率及膜的清洗的影响,并对膜分离效果进行评价。结果表明,膜分离菠萝汁的最佳工作条件为:操作压力为0.06MPa,温度45℃;PVDF微滤膜的抗污染能力比PS超滤膜强,清洗后膜透水速率的恢复率达到了97.8%;膜分离可基本保留菠萝汁中的营养成分,有效去除果汁中的大分子物质、微生物和部分色素,大大改善了菠萝汁的外观品质和微生物指标。The ultrafiltration and microfiltration membrane have been applied in clarifying pineapple juice. The effects of operating conditions （such as pressure, temperature and time） on efficiency of membrane separation, membrane washing and the quality of juice permeate were studied in this paper. It showed that the optimal operation conditions were pressure of 0.06 MPa and temperature of 45℃ . PVDF microfiltration membrane had stronger anti-pollution ability to pineapple juice than PS ultrafiltration membrane, the recovery rate of permeation flux of water reached 97.8% after cleaning. The nutrition composition in original pineapple juice was reserved in permeation juice, while macromolecules, microorganism and some pigment were greatly reduced by membrane, so the sensory quality of pineapple iuice was enormously improved.

关 键 词：膜分离 超滤 微滤 澄清 菠萝汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]