陶瓷膜在哈密瓜汁微滤除菌工艺中的应用研究  

Application of microfiltration sterilizing of ceramic membrane in hami melon juice

作　　者：张敬[1] 热合满.艾拉 艾提亚古丽.买热甫 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2012年第13期243-245,共3页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区科技攻关重大专项(200731136)

摘　　要：哈密瓜汁对热敏感,为了减少因热处理导致的营养成分和风味物质的损失,采用无机陶瓷膜对哈密瓜汁进行微滤除菌。通过研究三种孔径膜的膜通量、微滤前后哈密瓜汁营养成分的变化及除菌效果,选择最适的膜孔径,并在此基础上选择最适的操作压力和进料温度,从而确定最佳的微滤除菌工艺参数。结果表明:最佳的工艺参数为膜孔径0.2μm,操作压力0.2MPa,进料温度25℃。在此条件下处理的哈密瓜汁透光度可达98.8%,浊度为2.61NTU,菌落总数为13CFU.mL-1,其中大肠菌群、霉菌、酵母菌均未检出。Hami melon juice is sensitive to the heat. In order to reduce the loss of nutrients and special flavor substances because of heat treatment,the microfiltration of inorganic ceramic membrane was used for sterilization of hami melon juice. The membrane flux,the changes of nutrients and the effects of sterilization were studied about three kinds of membrane pore size,and then the optimal membrane pore size,the optimal operating pressure and the optimal feed temperature was chosen. The experimental data indicated that the best processing parameters as follow=the membrane pore size was 0.2μm,operating pressure was 0.2MPa, and the feeding temperature was 25℃. In this processing condition=the transparency reached 98.8% ,the turbidities was 2.61NTU,the colony number of hami melon juice was 13CFU .mL-1. Coliforms,mycete,yeast were not detected in hami melon juice.

关 键 词：哈密瓜汁 无机陶瓷膜 微滤 除菌 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]