乳清微滤工艺及处理效果  

Study on the whey microfiltration process and the treatment effect

作　　者：张立宇[1,2] 吕加平[1] 张功[2] 张书文[1,3] 王知非[1] 宋金慧[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]内蒙古师范大学生命科学与技术学院,呼和浩特0100018 [3]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2009年第9期4-7,共4页China Dairy Industry

基　　金：国家十一五奶业产业化支撑计划(2006BAD04A07和2006BAD04A10)

摘　　要：选用平均孔径为0.2μm的中空陶瓷膜,通过截留液全循环的间歇错流方式构建了中试规模的微滤系统,研究了其对乳清预处理的效果。结果表明,细菌截留率可到达99.95%。试验还分析了不同的操作方式对微滤后乳清透过液组分的影响,通过聚丙烯酰胺凝胶电泳分析了乳清蛋白各组分含量变化;将微滤与传统离心处理效果进行了比较,发现其预处理效果优离心处理。Utilizing the hollow ceramic membrane of 0.2μm grade pore size, whey retention was recircttlated by the style of intermittent cross-flow in microfiltration （MF） system of pilot-scale, and the effects on sterilizing of it was studied. The result shows, the retention rate of bacteria reaches 99.95%. In this experiment, the influence on the components of MF-permeate in different operation mode of microfiltration was researched, and the variance of components in whey protein was analyzed by polyacrylamide gel electrophoresis method. Compared with the traditional treatment of centrifuge, the effect of microfiltration is better.

关 键 词：乳清微滤 中试 组分变化 冷杀菌 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]