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Position: Home > Articles > Study on membrane separation of beer syrup Science and Technology of Food Industry 2009 (9) 180-183

啤酒糖浆的膜分离浓缩研究

作  者:
肖凯军;王新
单  位:
华南理工大学轻工与食品学院轻化工所
关键词:
超滤膜;反渗透膜;啤酒糖浆;分离浓缩
摘  要:
应用超滤-反渗透膜分离系统对啤酒糖浆进行浓缩实验,并研究了膜分离系统对啤酒糖浆品质的影响。结果表明,该系统可使啤酒糖浆中的大分子物质以及悬浮物基本脱除,处理后啤酒糖浆的可溶性固形物含量75.28°Bx,透光率96.05%,电导率0.66ms/cm,分离效率87%,浓缩比2.22,大大改善了啤酒糖浆的品质。
译  名:
Study on membrane separation of beer syrup
作  者:
XIAO Kai-jun,WANG Xin(Research Institute of Light Industry and Chemical Engineering,South China University of Technology,Guangzhou 510640,China)
关键词:
ultrafiltration membrane;reverse osmosis membrane;beer syrup;membrane separation
摘  要:
Ultrafiltration(UF)-reverse osmosis(RO)system was used to separate beer syrup and the effect of the membrane system on the quality of beer syrup was studied.According to the experiments,the system could remove the macro-molecule impurity and suspension basically and the soluble solids,transmittance,conductivity,separation and concentration ratios could achieve 75.28°Bx,96.05%,0.66ms/cm,87%,2.22 respectively and improve the quality of beer syrup greatly.

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