超滤法生产锦橙清汁的研究

采用不同超滤膜进行锦橙汁的澄清试验，测定透液通量和清汁万分的变化，评价澄清效果，试探膜的清洗方法，结果表明：几种膜均能得到稳定的锦橙清汁，ＰＡＮ５万膜透液通量最大。

CLARIFICATION OF ORANGE JUICE BY ULTRAFILTRATION

Jincheng orange juice was ultrafiltrated(UF) using different UF membranes, its peameate flux and composition were determined, the cleaning of fouled membranes was investigated. Stable clarified juice could be obtained by different membranes, but its flux was relatively high using ployacrylonitrile membranes with a pore size of 50000 daltons. Most composition of orange juice was retained by 90% or more, except for calcium, magnesium, and phosphorus which were retained about 70%. Flavor retention was judged at 70-80%. Fouled membranes were cleaned first with an alkaline solution and then with and acid solution, the flux of water could be restoved to 90% in 70 minutes.