膜分离技术在番茄汁浓缩工艺中的应用  

Application of membrane separation technology in the concentration of tomato juice

作　　者：高辉[1] 安兴才[1] 祝霞[2] 盛文军[2] 张鹏[1] 王文正[1] 

机构地区：[1]甘肃省膜科学技术研究院,甘肃兰州730020 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2007年第1期123-126,共4页Journal of Gansu Agricultural University

基　　金：甘肃省科技厅星火计划项目(5 HS045-A91-092-03)资助.

摘　　要：膜分离技术由于具有结构简单、操作容易、无需加热、能耗低、速度快等特点,使其正广泛地应用于食品工业领域.介绍了膜分离原理及特点,并对管式反渗透、离心分离与卷式反渗透、陶瓷微滤与卷式反渗透、直接渗透浓缩四种类型的膜分离技术的优缺点及其在番茄酱加工工艺中的应用和发展方向作了概述,以期为改进膜分离技术在番茄汁浓缩工艺中的应用找到新的途径.The membrane separat heating, lower energy consumption, a The principle and characteristic o shortcomi cluding tu ng, application bular osmosis, a c nd trend entrifuga ion has the characteristics of nd faster speed. The technology f membrane separation were in were reviewed on the four type 1 separation with rolled osmosis ple is structure, easy operation, without widely adopted in food industry. troduced in this paper. The merit and of membrane separation technology including tubular osmosis,centrifugal separation with rolled osmosis,ceramic microfihration with rolled osmosis and the direct osmotic concentration in the processing of tomato paste, in order to explore a new method for improving the technique in the concentration of tomato juice.

关 键 词：番茄汁 浓缩 膜分离 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]