超声作用对葡萄汁膜过滤工艺的影响  

Effect of Ultrasound on the Membrane Filtration of Grape Juice

作　　者：胡爱军[1] 刘蓉[1] 王艳萍[1] 郑捷[1] 王一鸣[1] 刘雪[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院食品营养与安全教育部重点实验室,天津300457

出　　处：《现代食品科技》2011年第8期924-927,共4页Modern Food Science and Technology

基　　金：天津高校双五科技计划项目(SW20080002)

摘　　要：将超声波技术应用于葡萄汁的超滤膜过滤过程,研究了超滤膜孔径、跨膜压力、超声功率、超声频率等因素对超滤膜通量的影响,结果表明:采用200目滤布的板框过滤使后续的超滤过滤有较大的膜通量。超声波作用下,适宜的葡萄汁超滤膜工艺参数为:跨膜压力0.25 MPa、膜滤温度50℃、超声功率200 W和频率40 kHz。同无超声波作用相比,200 W的超声波处理使葡萄汁的超滤膜通量提高了63.8%。Ultrasonic technique was applied to grape juice ultrafiltration process.The effects of several factors on ultrafiltration membrane flux were studied,such as ultrafiltration membrane pore size,transmembrane pressure,ultrasound power and frequency.The results indicated that ultrafiltration membrane had a larger flux after plate filtration with 200 mesh filtration cloth.Under the action of ultrasound,the optimum ultrafiltration conditions for grape juice were transmembrane pressure 0.25 MPa,filtration temperature 50 ℃,ultrasound power 200 W,and ultrasonic frequency 40 kHz.200 W ultrasound improved the ultrafiltration membrane flux of grape juice by 63.8%.

关 键 词：超声波 葡萄汁 膜过滤 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]