精制糖生产过程的超滤脱色工艺研究  

Research on Application of Ultrafiltration and Decolorization Process in Refined Sugar Production

作　　者：何惠欢[1] 莫增宽 陆登俊[2] 

机构地区：[1]广西工业职业技术学院,南宁530001 [2]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国调味品》2017年第3期99-103,共5页China Condiment

基　　金：广西科技开发计划项目(桂科重14122004-2)

摘　　要：采用卷式超滤膜对精制糖生产过程的滤汁进行超滤脱色处理,考察了回收率、超滤压力、滤汁锤度等因素对脱色提纯效果的影响,通过正交试验优化脱色工艺,在滤汁锤度50°Bx、回收率70%、超滤压力2.3 MPa的条件下,脱色率、纯度差、膜通量的平均值分别为60.12%,1.09%,5.46L/h·m2。结果表明:适合的卷式超滤膜对滤汁具有良好的脱色提纯效果,为探索滤汁脱色新工艺提供依据。Spiral ultrafiltration membranes are used to remove color in filtered juice, and factors of recovery, ultrafiltration pressure and filtered juice brix are also investigated. Then, the process is optimized using orthogonal experiment, and the results show that under the conditions of filtered juice of 50 °Bx, recovery of 70% and ultrafiltration pressure of 2.3 MPa, decoloration rate, purity difference and membrane flux reach 60. 12% ,1.09M ,5.46 L/h · m^2 respectively. In summary, the results obtained indicate that spiral ultrafiltration membranes could remove color in filtered juice well, and provide a feasible foundation for filtered juice decolorization process.

关 键 词：精制糖 滤汁 超滤 脱色 

分 类 号：TS201.1[轻工技术与工程—食品科学]