超滤在荔枝汁澄清中的应用

首次采用聚砜中空纤维膜对荔枝汁进行超滤澄清处理 ,超滤后果汁澄清透明 ,透光率达 99.5% ,无混浊现象 ,较好地保持了原汁的营养成分与风味 ,试验还探讨了超滤工艺参数对膜透过速率的影响     

超滤澄清桑果醋技术的研究

采用超滤技术对桑果醋进行处理,分析超滤过程中操作压力、操作温度、超滤时间和物料流速等因素对膜通量的影响.试验结果表明:超滤澄清桑果醋的最佳工艺参数为:发酵温度35 ℃,超滤压力0.08 MPa,流量6 L/h,超滤时间15 min,此条件下,膜通量高.所得的桑果醋,澄清透亮,营养成分基本得到保持.     

改性后的超滤膜对苹果汁中芳香成分的影响

采用中空纤维PAN膜、羧基化改性的PAN板式膜、PS膜和PS-SPS膜四种国产膜材料对苹果汁进行超滤澄清处理,选用中空纤维PAN膜和羧基化改性的PAN板式膜研究了超滤过程对芳香成分的影响.结果表明羧基化改性的PAN板式膜对芳香成分有较好的保留作用.通过大量实验证明,同时蒸馏萃取通过Likens--Nickerson装置,可达到用少量的溶剂提取大量食品中芳香物的目的.该法具有缩短实验时间、操作简便、节约试剂等特点.     

超滤澄清黄金梨干酒的研究

采用超滤技术对黄金梨干酒进行处理,分析超滤过程中操作压力和操作温度等因素对膜通量的影响。结果表明,黄金梨干酒超滤时,操作压力在0.1MPa,温度30℃左右时,膜通量高。所得的黄金梨干酒澄清、颜色金黄,香气和营养成分也基本得到保持。     

猕猴桃干酒超滤澄清技术研究

为避免猕猴桃干酒的后浑浊,提高其非生物稳定性,采用过滤分离的方法,对用中空纤维膜超滤澄清的猕猴桃干酒的工艺技术进行了研究。试验结果表明:超滤澄清猕猴桃干酒的最佳工艺参数为:干酒温度20～25℃,超滤压力0.04M Pa,猕猴桃干酒的流量6L/h,超滤时间17m in。用中空纤维超滤膜处理猕猴桃干酒,可降低能耗,缩短加工时间,改善产品质量。超滤能除去酒中大部分易引起沉淀、浑浊的蛋白质及酚类物质,干酒的色泽得到一定程度的改善,而对其营养成分和风味物质影响不大。超滤处理猕猴桃干酒是一种较理想的澄清方式,澄清效果显著。     

超滤澄清海螺报春花提取液的研究

研究了聚砜中空纤维膜超滤海螺报春花提取液过程中不同截留分子量的膜组件及操作压力和温度对膜通量的影响 ,比较了几种清洗剂清洗后膜通量的恢复率。结果表明 ,超滤可以有效地澄清报春花提取液 ,为超滤技术应用于报春花的开发提供了依据。     

膜分离技术在菠萝汁加工中的应用研究

采用膜分离技术,包括超滤、反渗透、纳滤,分别对菠萝汁进行处理,研究了各种膜的运行时间与操作压力对膜分离效果的影响,并对膜分离效果进行评价.结果表明,超滤处理菠萝汁的最佳操作压力为0.12MPa,反渗透与纳滤处理菠萝汁的最佳操作压力均为0.50MPa.卷式膜的抗污染能力优于中空纤维式膜,碱液清洗后卷式膜的膜通量恢复率达到了96%以上;超滤膜分离可基本保留菠萝汁中的营养成分,并有效去除果汁中的微小颗粒物质.起到了澄清作用;反渗透与纳滤处理菠萝汁,能够对果汁起到一定的浓缩作用.     

超滤在配制葡萄酒澄清中的应用

用膜材质为聚砜的中空纤维膜超滤澄清配制葡萄酒的试验表明，用超滤生产的配制葡萄酒，外透光率可达99％，风味物质和营养成分保存较好，在37℃下6个月以上，仍清澈透明，无浑浊、沉淀，无邪杂味。     

超滤技术在苹果汁澄清上的应用研究

本文对用超滤法制苹果澄清汁进行了研究。着重考察了物料浓度、温度、操作压力和循环速度对透汁速度的影响,并对膜清洗方法进行了摸索。结果表明:超滤法制得的苹果澄清汁色香味俱佳,稳定性良好,贮存四个月无浑浊物或沉淀,且可保持其原有营养,故超滤法制苹果澄清汁具应用价值。     

超滤在覆盆子发酵酒中的应用研究

为澄清覆盆子发酵酒，采用超滤法对覆盆子发酵酒进行处理，研究了超滤条件对覆盆子发酵酒澄清的影响，研究发现，操作压力0-3MPa、温度45℃-50℃、料液流速（主泵功率）45Hz较为适合，超滤时间不能超过40min；超滤前后成分对比可知，超滤后酒体澄清金黄，超滤对覆盆子发酵酒的风味和功能性无影响。     

膜分离技术及其在果汁加工中的应用

介绍了应用于果汁加工中的膜分离过程(微滤、超滤、纳滤、反渗透、电渗析、膜蒸馏)及其分离性能。由渗透通量和截留率表征,在果汁加工中,膜分离技术可用于果汁的澄清、浓缩、脱气、脱苦、脱酸、脱色等。     

Recovery and concentration of phenolic compounds in blood orange juice by membrane operations

Cross-flow ultrafiltration (UF) and osmotic distillation (OD) were implemented on laboratory scale to obtain formulations of interest for food and/or pharmaceutical industry starting from the blood orange juice produced in the Calabria region. The freshly squeezed juice, after a depectinization step, was submitted to an UF process in order to recover natural antioxidants, such as hydroxycinnamic acids, hydroxybenzoic acids, flavanones, flavan-3-ols, and anthocyanins. The UF permeate, with an initial total soluble solids (TSS) content of 10.5°Brix, was concentrated by OD up to a final concentration of 61.4°Brix.     

Evaluation of Nine Semi-pilot Scale Whey Pretreatment Modifications for Producing Whey Protein Concentrate

Cheese whey was chemically pretreated and subjected to one of nine semi-pilot scale, physical pretreatment modifications involving various combinations of centrifugal clarification (CC) and/or microfiltration (MF) to remove residual lipids and phospholipoprotein complexes. Two pretreatment modifications were most effective for producing whey with least turbidity and lowest lipid and phospholipid contents. Whey given these two pretreatments provided highest ultrfiltration (UF) membrane flux rate and upon drying of the UF retentate resulted in the most highly functional WPCs in terms of solubility, foam expansion, emulsifying activity and gelation.     

不同预处理方式对柠檬果汁超滤澄清效果和膜污染情况的影响

利用超声辅助果胶酶法和超滤技术相结合对柠檬果汁进行澄清。以柠檬汁的透光率、果胶含量为指标,讨论不同预处理方式对柠檬果汁超滤澄清效果和膜污染情况的影响。结果表明,采用切割分子量为50 kDa的聚丙烯腈(PAN)超滤膜澄清果汁,不同预处理方式对超滤膜的稳定通量大小的影响规律是酶+超声处理>酶处理>未经酶+超声处理,其稳定通量分别为30、33.5和13 L·m-2·h-1左右。较优的操作压力可确定为0.1 MPa,此时柠檬汁的果胶含量为0.5%,透光率约99.6%,处理效果较好。超声辅助果胶酶法澄清果汁,有利于提高果汁的透光率,并且在后续膜处理过程中,对于提高超滤膜的通量和缓解膜污染都有显著的效果。     

Clarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Quality

The aim of this study was to evaluate the performance of three different commercial polymeric ultrafiltration (UF) membranes during clarification of raw apple juice, comparatively. The influence of membrane pore size, roughness, and hydrophobicity on flux profile and fouling was investigated. The initial flux was simultaneously decreased at the beginning of the process, and quite steady flux was obtained in the membranes with rougher surface and more hydrophobic nature. As the pore size and hydrophobicity increased, the reversible fouling became the major resistance, while cake formation was more prominent for the membranes with narrower pore size. The overall quality results revealed that the main quality characteristics of the raw juice can be better retained by using the membranes that have higher resistance to fouling.     

Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate

This study investigates the potential of hybrid membrane processes including microfiltration (MF), ultrafiltration (UF) and forward osmosis (FO) for non-thermal concentration of apple juice. The process performance and characteristics (physicochemical properties, nutritional and aroma components and microbiological quality) of apple juice were studied. The clarity of apple juice was significantly promoted as pore size of membrane reduced. MF and UF can also ensure microbiological safety in pre-treated apple juice. According to its efficiency of filtration as well as performance of simultaneous clarification and cold-sterilization, 0.22 μm MF membrane was identified as the optimal membrane for the pre-treatment. The pre-treated apple juice can be concentrated up to 65°Brix by subsequent single stage FO. FO retained nutritional and volatile compounds of apple juice while significant reductions were found in the juice concentrated by vacuum evaporation. Hybrid MF-FO can be a promising non-thermal technology to produce apple juice concentrate with high quality.     

基于红糖生产的蔗汁陶瓷膜过滤工艺技术

采用孔径为8、50 nm及500 nm的陶瓷膜对蔗汁进行过滤澄清生产红糖,解决传统红糖制作利用上浮撇泡方式处理蔗汁清净效果差导致成品糖品质低的问题.对比不同孔径陶瓷膜过滤蔗汁渗透通量大小、清净效果及能耗高低,结合红糖生产工艺需求,得出孔径为50 nm的陶瓷膜最适用于蔗汁过滤澄清生产红糖.在适合的操作条件下,考察孔径为5...     

超滤法澄清西番莲果汁的研究

以寻求提高西番莲原汁超滤时的渗透通量为目的，用国产芳香聚酰胺膜平板超滤器进行试验，对超滤操作条件，果汁预处理，膜的清洗进行研究。结果表明，西番莲原汁超滤时渗透通量最高的操作压力为0．15MPa，最佳进料速度为22mL/s，操作温度为室温；原汁经海藻酸钠—碳酸钠澄清剂预处理后可以明显增大渗透通量；超滤处理后。原汁的西番莲固有滋味和品质得到较好保留。采用超滤澄清法生产高质量的西番莲原汁是可行的。     

A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity

The production of high quality concentrated blood orange juice according to a new integrated membrane process, alternative to thermal evaporation, was evaluated in terms of preservation of the total antioxidant activity and of the bioactive antioxidant components of the juice (ascorbic acid, anthocyanins, hydroxycinnamic acids, flavanones). The process was based on the initial clarification of freshly squeezed juice by ultrafiltration (UF); the clarified juice was successively concentrated by two consecutive processes: first reverse osmosis (RO), used as a pre-concentration technique (up to 25–30 °Bx), then osmotic distillation (OD), up to a final concentration of about 60 °Bx. During the concentration process of the liquid fractions, a slight decrease of total antioxidant activity (TAA) was observed (−15%), which was due to the partial degradation of ascorbic acid (ca. −15%) and anthocyanins (ca. −20%). Nevertheless, this degradation was lower than that observed with thermally concentrated juice: TAA, −26%; ascorbic acid, −30%, anthocyanins, −36%. The possibility to operate at room temperature allowed reduction in thermal damage and energy consumption. On the basis of these results, the integrated membrane process may be proposed as a valuable alternative to obtain high quality concentrated juice, as the final product still showed a very high antioxidant activity and a very high amount of natural bioactive components, showing a brilliant red colour and a pleasant aroma, characteristics that were significantly lost during traditional thermal evaporation.     

模糊数学在猕猴桃果汁超滤膜优选中的应用

猕猴桃果汁的澄清中引入模糊数学综合评判法对三种国产滤膜进行优选。通过建立滤膜适用性的模糊二级综合评判模型,对实验测得的数据指标进行模糊线性变换运算,得到了各膜的综合评分。最终结果可知：综合考虑膜特性、澄清效果和营养成分和保留等几方面因素,截留分子量为４万的聚砜中空纤维膜的性能要优于另外两种膜。