超滤澄清黄瓜汁的研究  

Studies on Application of Ultrafiltration in cucumis Juice

作　　者：纵伟[1] 马歌丽[1] 赵光远[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《中国农学通报》2006年第7期118-120,共3页Chinese Agricultural Science Bulletin

基　　金：河南省科技厅科技攻关项目"郑州市食品工程技术研究中心建设"(NO.02DB06BF201)。

摘　　要：采用超滤技术对黄瓜汁进行处理,分析超滤过程中物料前处理、操作压力和操作温度等因素对膜通量的影响。结果表明,黄瓜汁先经过微滤,然后控制操作压力在0.08～0.14MPa,温度40℃左右时,膜通量高。所得的黄瓜汁澄清透明,微生物指标得以改善,营养成分也基本得到保持。The ultrafiltration technology was used for the treatment of the cucumis juice. The effects of operating parameters such as pretreatment, pressure, temperature on the permeate flux of the ultrafilter were also studied. The results show that the cucumis juice, first treated with microfilter, then kept the operation pressure at 0.08-0.14 MPa, the temperature at 40℃, could have higher permeate flux . After ultrafiltered, the cttcumis juice was very clear, microbiological number was improved ,some nutritional ingredients basically remained in the ultrafiltered juice.

关 键 词：黄瓜汁 超滤 质量 

分 类 号：TS272.2[农业科学—茶叶生产加工]