膜分离技术在食品废水处理和生产中的应用  

The Application of Membrane Separation Technology in Food Wastewater Treatment and Production

作　　者：刘娜[1] 彭黔荣[1,2] 杨敏[1] 汪德祥[1] 徐龙泉[1] 曹淑莉 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]贵州中烟工业有限责任公司技术中心,贵州贵阳550009 [3]贵州中烟工业有限责任公司贵阳卷烟厂,贵州贵阳550009

出　　处：《食品研究与开发》2014年第3期114-118,共5页Food Research and Development

基　　金：贵州省科技基金(黔科合J字[2008]2022);贵州大学引进人才基金(贵大基合字20071051)

摘　　要：乳制品废水在酸沉和离心预处理后,通过微滤、超滤、纳滤、反渗透截留废水中的微生物、蛋白质和乳糖等物质,即可达到回用或排放要求。大豆乳清废水经沉淀和离心处理后,采用超滤回收废水中的蛋白质,再用纳滤脱盐、回收低聚糖,滤液过反渗透膜即可达到回用或排放要求。味精废水采用超滤和反渗透双膜法,或用陶瓷膜和电渗析结合处理后,得到的滤液既可再次用于工艺生产。在生产酱油和食醋时,采用微滤、纳滤、陶瓷膜、电渗析处理,不仅能够改善酱油和食醋的风味,还能延长其储藏周期。最后,对膜分离技术治理食品工业废水的应用前景进行了展望。Through acid precipitation and centrifugation pretreatment, dairy wastewater can achieve reuse or discharge requirements after the organis of dairy wastewater, such as microorganism, protein, lactose, are intercepted by microfiltration, ultrafiltration, nanofiltration, reverse osmosis. Though precipitation and centrifugation pretreatment, soybean whey wastewater can achieve reuse or discharge requirements by reverse osmosis after recycling wastewater protein by ultrafiltration and desalting and recycling oligosaccharides by nanofiltration. Monosodium glutamate wastewater can be used again after ultrafiltration and reverse osmosis membrane or combined with ceramic membrane and electrodialysis treatment. In the production of soy sauce and vinegar, soy sauce and vinegar not only can improve the flavor, but also prolong its storage period by microfiltration, nanofiltration, ceramic membrane or electrodialysis treatment. Finally, this paper also outlooks the application prospect of membrane separation technology in treating food industry wastewater.

关 键 词：膜分离 乳制品 豆制品 传统调味品 废水回用 

分 类 号：TQ028.8[化学工程] X792[环境科学与工程—环境工程]