基于气扫式膜蒸馏的果汁快速浓缩研究  

Study on rapid concentration of juice based on sweeping gas membrane distillation

作　　者：陈雨 陈东[1] 刘明权 文鑫 宋鑫宇 CHEN Yu;CHEN Dong;LIU Mingquan;WEN Xin;SONG Xinyu(College of Mechanical Engineering,Tianjin University of Science and Technology,Tianjin 300222,China)

机构地区：[1]天津科技大学机械工程学院,天津300222

出　　处：《包装与食品机械》2024年第2期88-92,共5页Packaging and Food Machinery

摘　　要：针对果汁浓缩时间较长,导致有益成分损失较多的问题,设计基于气扫式膜蒸馏的快速浓缩膜蒸馏组件。建立其数学模型,计算分析出膜组件料液浓度、倍浓时间随料液温度、膜管内径、吹扫气(空气)流速、膜孔直径的变化规律。结果表明,在典型运行参数时,料液的倍浓时间为40~100 s,随料液温度、膜管内径、空气流速、膜孔直径的相对影响系数分别为130.6%,10.2%,9.8%,5.9%,提高料液温度、减小膜管内径、提高空气流速、增大膜孔直径都有利于减少料液浓缩时间;当料液温度60℃、进膜组件的料液浓度10%、出膜组件的料液浓度40%时,橙汁中活性成分维生素C、总酚类、类胡萝卜素含量保留率分别为97.99%,98.59%,98.30%。研究可为热敏食品料液快速浓缩装置的开发提供参考。Aiming at the problem that the longer concentration time of juice will lead to more loss of beneficial components,a rapid concentration membrane distillation module based on sweeping gas membrane distillation was designed.The mathematical model was established to calculate and analyze the variation of concentration of the feed liquid flowing out of the membrane module and the double concentration time with the temperature of feed liquid,the inner diameter of membrane tube,the flow rate of sweeping gas(air)and the membrane pore diameter.The results show that the double concentration time of the feed liquid is 40~100 s under typical operating parameters.The relative influence coefficients of double concentration time with the temperature of feed liquid,the inner membrane tube diameter,the flow rate of air and the membrane pore diameter are 130.6%,10.2%,9.8%and 5.9%respectively.Increasing the temperature of the feed liquid,reducing the inner diameter of membrane tube,increasing the flow rate of air and the membrane pore diameter are beneficial to reduce the double concentration time of the feed liquid.When the temperature of feed liquid is 60℃,concentration of the feed liquid flowing in the membrane module is 10%,concentration of the feed liquid flowing out the membrane module is 40%,the retention rates of vitamin C,total phenolic content and total carotenoid content in orange juice are 97.99%,98.59%and 98.30%,respectively.The research can provide reference for the development of rapid concentration device for thermosensitive food liquid.

关 键 词：果汁浓缩 快速浓缩 低温浓缩 常压蒸发浓缩 气扫式膜蒸馏 

分 类 号：TS205.4[轻工技术与工程—食品科学]