渗透蒸馏在果汁浓缩中的应用  

The Application of Osmotic Distillation in Fruit Juices Concentration

作　　者：王丽玲[1] 焦必宁[2] 

机构地区：[1]西南农业大学食品科学学院,重庆400716 [2]中国农科院柑橘研究所,重庆400716

出　　处：《食品工业》2006年第2期37-39,共3页The Food Industry

摘　　要：渗透蒸馏又称为等温膜蒸馏,是一种新型的膜分离技术,一般在常压、室温下进行操作,它能生产出既保持原有芳香成分而又高度浓缩的果汁产品,该文对渗透蒸馏过程、特点,及其在果汁浓缩中的应用作了综述。Osmotic distillation is a recent membrane transport process. This technique can be used under atmos pheric pressure and at room temperature. It can produce high concentrated juice. It can reserve volatile component. The osmotic distillation characters and its applications in concentration of fruit juice were reviewed in this paper.

关 键 词：渗透蒸馏 果汁 浓缩 应用 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TQ028.8[轻工技术与工程—食品科学与工程]