超滤法澄清西番莲果汁的研究  

STUDY ON ULTRAFILTRATION OF PASSION FRUIT JUICE

作　　者：叶琼兴[1] 郑必胜[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《食品研究与开发》2007年第7期96-99,共4页Food Research and Development

摘　　要：以寻求提高西番莲原汁超滤时的渗透通量为目的,用国产芳香聚酰胺膜平板超滤器进行试验,对超滤操作条件,果汁预处理,膜的清洗进行研究。结果表明,西番莲原汁超滤时渗透通量最高的操作压力为0.15MPa,最佳进料速度为22mL/s,操作温度为室温;原汁经海藻酸钠—碳酸钠澄清剂预处理后可以明显增大渗透通量;超滤处理后,原汁的西番莲固有滋味和品质得到较好保留。采用超滤澄清法生产高质量的西番莲原汁是可行的。A domestic aromatic polyamide UF membrane was used in the passion fruit juice ultrafiltration experiments to increase the permeate flux. Experiment was carried to optimize the operation conditions of ultrafiltration, including operation pressure, feed rate, temperature and the pretreatment. The results showed that the optimized technological parameter of passion fruit juice UF were 0.15 MPa of operation pressure, 22 mL/s of feed rate, room-temperature operated. Under those conditions, the highest permeate flux could be obtained. Also, the flavor and quality of the filtrate passion fruit juice were satisfactory. On the basis of the obtained results, the optimized UF process scheme for the production of highly qualified passion fruit juice has been proposed.

关 键 词：西番莲 超滤 操作条件 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]