食醋超滤澄清研究  

Clarification of vinegar by ultrafiltration

作　　者：谢梓峰[1,2] 沈飞[1] 苏仪[1] 陈向荣[1] 万印华[1] 

机构地区：[1]中国科学院过程工程研究所,北京100190 [2]中国科学院研究生院,北京100049

出　　处：《中国酿造》2009年第7期124-127,共4页China Brewing

摘　　要：对食醋进行了超滤澄清研究,考察了不同膜、搅拌速率、透过液通量、料液温度等对食醋超滤过程的影响,并对其中膜污染阻力进行了分级研究。结果表明,截留分子量为100kDa的PVDF超滤膜适合食醋超滤澄清,且效果显著,可使浊度从175NTU降至0.2NTU以下,总酸度损失率<6%、葡萄糖和乳酸则基本没有损失;随着搅拌速率的增加、透过液通量的降低以及料液温度的升高,食醋超滤澄清过程的跨膜压力随之降低,而总酸度损失率亦同样有降低趋势;膜污染阻力的分级测定显示,膜表面浓差极化层与滤饼层分别占总膜阻的38.15%和28.95%,而膜内部污染阻力几乎可以忽略;采用浓度为0.05mol/L的NaOH溶液浸泡24h,可有效清除膜污染,清洗后膜阻为新膜膜阻的98%。Clarification of vinegar by ultrafiltration was investigated. The effect of various experimental parameters such as stirring speed, permeate flux and temperature on the clarification performance was evaluated. Membrane fouling was also studied using resistance-in-series model. The results showed that the raw vinegar could be clarified satisfactorily, where the turbidity decreased from 175 NTU to less than 0.2 NTU, while the losing rates of total acid was less than 6%, and there was no detectable loss of glucose and lactic acid. The transmembrane pressure （TMP） and the total acid los- ing rate in the vinegar clarification processes decreased with the increase in stirring speed, the decrease in permeate fluxes and the increase in feed temperature. Concentration polarization and cake layer contributed 38.15% and 28.95% of the total membrane resistance, respectively, while the in- ternal fouling in the clarification processes could be neglected. The fouled membranes could be recovered by immersing in 0.05 mol/L NaOH solu- tion for 24 hours, and the membrane resistance after cleaning was about 98% of the resistance of the virgin membrane.

关 键 词：食醋 超滤 澄清 膜污染 

分 类 号：TQ028.8[化学工程]