膜分离技术在菠萝汁加工中的应用研究  

Study on the application of membrane separation technology in processing of pineapple juice

作　　者：刘智钧[1] 王晓敏[1] 胡秀沂[1] 黄惠华[1] 

机构地区：[1]华南理工大学食品工程与科学系,广东广州510641

出　　处：《食品工业科技》2009年第3期113-116,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研项目(2007B09010009);广东省关键领域重点突破项目(2007498612)。

摘　　要：采用膜分离技术,包括超滤、反渗透、纳滤,分别对菠萝汁进行处理,研究了各种膜的运行时间与操作压力对膜分离效果的影响,并对膜分离效果进行评价。结果表明,超滤处理菠萝汁的最佳操作压力为0.12MPa,反渗透与纳滤处理菠萝汁的最佳操作压力均为0.50MPa。卷式膜的抗污染能力优于中空纤维式膜,碱液清洗后卷式膜的膜通量恢复率达到了96%以上;超滤膜分离可基本保留菠萝汁中的营养成分,并有效去除果汁中的微小颗粒物质,起到了澄清作用;反渗透与纳滤处理菠萝汁,能够对果汁起到一定的浓缩作用。The effects of operating conditions, including operation pressure and operation time, on efficiency of membrane separation, membrane washing and the quality of processed juice were studied.The results showed that the optimal operation pressure for ultrafiltration was 0.12MPa, while the optimal operation pressure for reverse osmosis and nano filtration were 0.50MPa.The spiral-wound membrane exhibited stronger anti-pollution ability to pineapple juice than the hollow fiber membrane and the membrane flux could be restored to its initial 96% after cleaning with 0.2% NaOH solution. Most of two nutritional components in original pineapple juice were found reserved in permeation juice, while macromolecules were removed by ultrafiltration, so the sensory quality of pineapple juice was improved.The pineapple juice could be concentrated by reverse osmosis and nano filtration.

关 键 词：菠萝汁 超滤 反渗透 纳滤 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]