超滤法生产锦橙清汁的研究  

CLARIFICATION OF ORANGE JUICE BY ULTRAFILTRATION

作　　者：刘达玉[1] 李光辉[1] 

机构地区：[1]四川轻化工学院轻工系

出　　处：《水处理技术》1996年第5期294-297,共4页Technology of Water Treatment

摘　　要：采用不同超滤膜进行锦橙汁的澄清试验，测定透液通量和清汁成分的变化，评价澄清效果，试探膜的清洗方法。结果表明：几种膜均能得到稳定的锦橙清汁，ＰＡＮ５万膜透液通量最大。多数营养成分保留９０％以上，钙、镁、磷保留７０％左右，风味物质保留７０－８０％。污染膜用酸碱交替湍流清洗，在７０ｍｉｎ内。Jincheng orange juice was ultrafiltrated(UF) using different UF membranes, its peameate flux and composition were determined, the cleaning of fouled membranes was investigated. Stable clarified juice could be obtained by different membranes, but its flux was relatively high using ployacrylonitrile membranes with a pore size of 50000 daltons. Most composition of orange juice was retained by 90% or more, except for calcium, magnesium, and phosphorus which were retained about 70%. Flavor retention was judged at 70-80%. Fouled membranes were cleaned first with an alkaline solution and then with and acid solution, the flux of water could be restoved to 90% in 70 minutes.

关 键 词：超滤 澄清 锦橙汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]