模拟橙汁的渗透蒸馏浓缩研究  

The Study on Simulate Orange Juice Concentration by Osmotic Distillation

作　　者：王丽玲[1] 

机构地区：[1]塔里木大学农业工程学院,新疆843300

出　　处：《食品工业》2008年第4期4-6,共3页The Food Industry

摘　　要：在室温下,葡萄糖溶液的水分活度与果汁的水分活度相当,试验以葡萄糖溶液为果汁模拟液进行OD浓缩,分析盐溶液浓度、进料液浓度、流速等条件对OD膜通量的影响,在此基础上进行OD浓缩澄清橙汁的可行性研究,证明OD可在室温下将8.8°Brix的澄清橙汁浓缩至63°Brix。Room temperature, date of water activity of glucose is very similar to that of many fruit juices. Glucose solution used as model juice was concentrated by osmotic distillation. The effect of brine concentration, feed concentration and feed cross flow velocity on vapor flux is studied. Finally, the concentration of clarified orange juice by osmotic distillation was carded out, it could be concluded that the clarified orange juice can be concentrated from 8.8°Brix to 63°Brix by osmotic distillation.

关 键 词：渗透蒸馏 葡萄糖 橙汁 浓缩 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]