食品与发酵工业2011，Vol.37Issue(6)：69-73,5.
膜技术在苹果汁加工中的应用
Application of Membrane Technique in Apple Juice Processing
摘要
Abstract
Apple cloudy juice was clarified and sterilized by plate ultrafiltration separation technology.The influence of pasteurization,enzymes and temperature on the flux of the membrane were studied.Three different apple juice were used in the experiment： apple juice with pasteurization and enzyme hydrolysis,apple juice with pasteurization but no enzyme hydrolysis,apple juice without pasteurization and enzyme hydrolysis.The ultrafiltration combination,operating parameters on the filtration quality of the three different materials were studied.The effect of reverse osmosis system was also discussed.The results showed that plate ultrafiltration membrane flux is much more than pipe ultrafiltration membrane and meets the industrial demand.The best operating temperature of ultrafiltration membrane is 50℃.When water is at 0.09 times,the liquid of the concentration factor can reach more than 20 times.Analytical results showed that： the transmittance of the filtration of apple juice was over 97%,color value was above 50%,turbidity was less than 0.3.There is no much difference among pH,acidity,sugar,soluble solid and amino nitrogen content before and after filtration.From the quality of apple juice and heat-resistant bacteria examination results,our conclusion is that the plate ultrafiltration membrane can substitute the pasteurization and enzyme hydrolysis.Ultrafiltration of apple juice was concentrated by reverse osmosis system by 2~2.3 times;sugar retention rate is 100%.关键词
平板式超滤膜/苹果汁/澄清/除菌Key words
plate ultrafiltration membrane/apple juice/clarification/sterilization分类
轻工纺织引用本文复制引用
王娇,王枢,张兆利,郭竹洁..膜技术在苹果汁加工中的应用[J].食品与发酵工业,2011,37(6):69-73,5.基金项目
国家自然科学基金资助项目 （）
