Position: Home > Articles > Clarification of Orange Juice by Hollow Fiber Ultrafiltration
FOOD SCIENCE
1993
(5)
14-18
用中空纤维超滤膜法澄清橙汁
作 者：
焦必林;V.Calabro;E.Drioli
单 位：
中国农业科学院柑桔研究所,意大利Calabria大学化学系,意大利Calabria大学化学系 重庆630712;中国农业科学院柑桔研究所
关键词：
中空纤维超滤;澄清;橙汁
摘 要：
对中空纤维超滤膜法澄清橙汁(Citrus sinensis)进行了研究。试验着重研究了操作压力、温度、物料浓度和进料流速对膜透过速率的影响,并测定了超滤(?)中的营养成分的保存率。还探讨了超滤作为膜蒸馏浓缩预处理的可能性。结果表明,超滤法澄清橙汁是可行的．对果汁营养成分及风味无显著影响。由于超滤除去了果胶等固形物,因此能提高膜蒸馏过程的蒸馏通量。
译 名：
Clarification of Orange Juice by Hollow Fiber Ultrafiltration
作 者：
Jiao Bilin et al
关键词：
Hollow Fiber ultrafiltration Clarification Orange Juice
摘 要：
A Study on the clarification of orange juice (Citrus sinensis )by hollow fiber ultrafiltration (UF) was presented in this paper. The experiments mainly investigated effects of operating pressure , temperature, food concentration and food flow rate on the permeate flux; and the retention of nutrient contents in UF juice was determined. The possibity of using UF as a pretreatment step for concentrating by membrane distillation was also studied. The results indicated that UF could be used for the clarification of orange juice , and had no significant effects on the flavor and nutrient contents of the orange juice. The distillate flux of membrane distillation coule be increased by UF pretreatment since UF removed pectins and other solids.
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