橙汁超滤澄清工艺研究  

Study on the process of orange juice clarification by ultrafiltration membrane

作　　者：龚彦文[1] 申艳敏[1] 程雪妮[1] 

机构地区：[1]河南工业大学化学化工学院,郑州450001

出　　处：《食品科技》2010年第7期131-134,共4页Food Science and Technology

基　　金：河南工业大学博士基金项目(2006BS020)

摘　　要：以截留分子量为1万、5万、10万的聚砜超滤膜在不同压力下对橙汁进行超滤澄清实验,研究了膜通量的衰减变化以及澄清果汁品质的变化。结果表明,随着过滤时间的延长,超滤膜的通量逐渐下降,选用10-50ku的超滤膜,可以脱除蛋白质和果胶,使透过液澄清,含糖量高。长时间操作时,不同截留分分子量的膜都趋于饼层过滤,超滤膜使用后经过pH=10的NaOH清洗,膜的通量能部分恢复,超滤过程中dt/dv对d2t/dv2的变化可以间接反映膜阻力的变化,可以以d2t/dv2达到最大的过滤时间点作为膜清洗的操作点。Ultrafiltration experiments of the orange juice clarification processing were studied by using polysulfone membrane with cut-off molecular weight of 10000,50000,100000.The membrane flux and quality of clarificated juice was studied under the process.The results showed that the protein and pectin in juice can be removed using 10~50 ku ultrafiltration membrane,and the clarificated juice was clarified with high sugar content.The processes are cake filtration for different membranes at long operation time.The membrane flux recovered partially after cleaning with NaOH solution.Changes of dt/dv versus d2t/dv2 under could be as the indicator of changes of membrane resistance in ultrafiltration process.The operation time when the maximum of d2t/dv2 occurred indicated that the membrane should be cleaned.

关 键 词：橙汁 超滤 膜分离 膜清洗 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]