陶瓷膜渗透蒸发性能研究  

Characteristic research on the ceramic membrane pervaporation

作　　者：宋继田[1,2] 王慎钰[1] 刘建波[1] 江文[1] 赵征[3] 

机构地区：[1]天津科技大学机械工程学院,天津300222 [2]天津市海洋资源与化学重点实验室(天津科技大学),天津300457 [3]天津科技大学食品与生物工程学院,天津300222

出　　处：《食品与机械》2012年第5期15-17,38,共4页Food and Machinery

基　　金：天津市海洋资源与化学重点实验室(天津科技大学)开放基金资助项目(编号:201104)

摘　　要：以桃汁为试验物料,以3种孔径分别为1.5×104,1.5×105,3.0×105切割分子量陶瓷膜进行渗透蒸发,研究渗透压力、时间等参数对膜通量的影响,对比采用陶瓷膜渗透蒸发与酶解澄清两种方法后桃汁透光度和浊度的变化情况。结果表明,膜孔径为1.5×105切割分子量的陶瓷膜不但可有效地对桃汁进行渗透蒸发,而且可最大限度地保留果汁中的营养物质。The peach juice was used as the experimental materials,the influence of osmotic pressure,time and other parameters on membrane flux in pervaporation was studied with three different diameters of Dalton ceramic membranes,the diameter of the three pore were 1.5 ×104,1.5×105,3.0×105 molecular weight cut off（MWCO） in the paper.The changes of the transmittance were compared with the ceramic membrane pervaporation and the enzymatic clarification experiment,the turbidity and other main indicators of the peach juice in two experiments.The experiment showed that the dalton＇s ceramic membrane of 1.5 × 105 molecular weight cut off（MWCO） not only carry the peach juice pervaporation effectively,but also maximize the retention of nutrients in the juice was finally established.

关 键 词：陶瓷膜 渗透蒸发 桃汁 渗透压力 膜通量 酶法澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]