卷式反渗透膜浓缩番茄汁的实验研究  

作　　者：吕建国[1] 王文正[1] 高辉[1] 

机构地区：[1]甘肃省膜科学技术研究院,甘肃兰州730020

出　　处：《食品工业科技》2006年第9期127-129,共3页Science and Technology of Food Industry

摘　　要：介绍了采用卷式反渗透膜浓缩番茄汁的工艺,研究了工艺中的温度、压力、流速、浓度与膜通量的关系。同时也研究了卷式反渗透膜在浓缩过程中对有效成分的截留率,实验证明膜对有效成分的截留率大于98%,清洗方便。The paper membrane relationship velocity, studied. introduces the spiral Reverse Osmosis application in tomato processing. The between temperature, pressure, current concentration and permeate flux were Also the retention rates of valuable components in concentrated process were studied with a spiral Reverse Osmosis module. Experimental results proved that the retention of valuable components of this system was over 98%.

关 键 词：卷式 反渗透 膜 浓缩 番茄汁 

分 类 号：TS205.4[轻工技术与工程—食品科学]