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几种膜分离技术在果汁浓缩中的应用 总被引:3,自引:0,他引:3
果汁浓缩通常采用的是多级真空蒸发法或冷冻法,这些方法由于热导致果汁芳香成分的大量损失,色泽分解和“煮熟味”的产生,不仅消耗大量的能源,而且生产成本高。膜分离技术具有节约能源、降低损耗、可在常温下连续操作、过程简单、高效、没有相变、分离系数较大等优点,其特别实用于热敏性物质的处理,在食品加工、医药、生化技术领域有独特的实用性。本论述了超滤技术、纳滤技术、渗透蒸溜技术以及集成膜分离浓缩技术在果汁加工中的最近应用研究现状,阐明了各自的特点和现存的技术难题,揭示了膜技术的广阔应用前景。 相似文献
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<正> 1.前言动物油中的胆甾醇,植物油中的谷甾醇、豆甾醇和菜油甾醇,已成为当今甾体药物生产的主要原料,甾醇及其衍生物作为高级化妆品生产的乳化剂或特种基剂也已进入工业应用。谷甾醇和豆甾醇还以其独特的消炎、退热及抗肿瘤等功能用作临床医药,也早就载入多国药典。谷甾醇在纺织柔软剂、磨木纸浆光稳定剂、汽油乳化剂、颜料分散剂、鱼虾等动物生长促进剂、家蚕人工饲料添加剂、航天食品添加剂等多方面开拓应用也展显出良好前景。油脂中普遍含有甾醇。油脂中甾醇在 相似文献
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果汁冷冻浓缩过程中冰晶形成规律的研究 总被引:2,自引:0,他引:2
本研究测定了橙汁和菠萝汁的冰点曲线,并以此探讨在果汁冷冻浓缩时水分冻结率的变化规律。结果表明,果汁在开始冻结的温度附近结冰率变化最大;以后逐渐减慢。橙汁和菠萝汁的最大冰晶生成区分别是-0.8~-7.9℃和-0.7~-6.7℃。冷却介质温度越低,冰晶的生长速度越快,但最终冰晶尺寸越小。当介质温度为-10℃左右时,可获得较大的冰晶尺寸。本文也研究了搅拌作用及果汁预处理因素对冰晶生长的影响。 相似文献
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荔枝果汁冷冻浓缩结晶速率的研究 总被引:1,自引:1,他引:0
研究荔枝果汁冷冻浓缩过程中冷媒温度、果汁可溶性固形物含量对冰晶尺寸大小和冰晶生长速率的影响,以及溶液主体的搅拌速度及溶液的黏度对冰晶生长速率的影响.结果表明:冷冻浓缩初期,果汁冰晶尺寸增长速率较大,是控制果汁冰晶尺寸的关键阶段;冷媒温度越低、可溶性固形物含量越高,冰晶的生长速率越快,但冷媒温度越低,冰晶的最大尺寸越小;果汁主体的搅拌速度越大、果汁主体黏度越低,果汁冰晶生长速率越快. 相似文献
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Pelin Onsekizoglu Bagci 《Critical reviews in food science and nutrition》2015,55(8):1098-1113
Fruit juices are generally concentrated in order to improve the stability during storage and to reduce handling, packaging, and transportation costs. Thermal evaporation is the most widely used technique in industrial fruit juice concentrate production. In addition to high energy consumption, a large part of the characteristics determining the quality of the fresh juice including aroma, color, vitamins, and antioxidants undergoes remarkable alterations through the use of high operation temperatures. Increasing consumer demand for minimally or naturally processed stable products able to retain as much possible the uniqueness of the fresh fruit has engendered a growing interest for development of nonthermal approaches for fruit juice concentration. Among them, membrane distillation (MD) and its variants have attracted much attention for allowing very high concentrations to be reached under atmospheric pressure and temperatures near ambient temperature. This review will provide an overview of the current status and recent developments in the use of MD for concentration of fruit juices. In addition to the most basic concepts of MD variants, crucial suggestions for membrane selection and operating parameters will be presented. Challenges and future trends for industrial adaptation taking into account the possibility of integrating MD with other existing processes will be discussed. 相似文献
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Francesca Patrignani Lucia Vannini Sylvain Leroy Sado Kamdem Rosalba Lanciotti M. Elisabetta Guerzoni 《Journal of food science》2010,75(2):M116-M120
ABSTRACT: This experimental work was aimed to evaluate the effects of repeated high-pressure homogenization (HPH) treatments at 100 MPa on the inactivation and regrowth of Zygosaccharomyces bailii inoculated in apricot and carrot juices. Thus, the spoilage yeast was inoculated in both the juices at level of about 5 log CFU/g and the 2 systems were treated with a lab-scale Panda homogenizer for 8 passes at 100 MPa. Microbiological and chemico-physical analyses were performed immediately after the treatment and during the juice storage at room temperature. Microbial data highlighted that yeast inactivation increased with the number of passes applied. Eight passes at 100 MPa allowed yeast inactivation higher than 2.5 log CFU/mL regardless of the juice considered. On the contrary, the juice type affected the yeast fate (growth or death) over the storage at 25 °C. In fact, Z. bailii was able to attain the spoilage threshold (6 log CFU/mL) in apricot juice, although with growth kinetics dependent of the survivor levels after HPH treatment. In carrot juice this microorganism was unable to recover over the storage in the most severely treated samples. The HPH treatment had a significant effect on apricot juice pH and viscosity, while no significant effect was observed in carrot juice. The viscosity measurements showed that the application of one pass at 100 MPa resulted in the triplication of apricot viscosity index. No further significant viscosity increase (P > 0.05) was observed increasing the number of passes at 100 MPa. Practical Application: The results obtained in the present study and the proposed technology could be exploited by the industries of the beverage sector to increase the shelf life of these kinds of products. Moreover, from a technological point of view, the increase of viscosity, following the high-pressure homogenization treatment, represents a tool to expand the product gamma without the use of gelling additives or thermal treatments, which are detrimental for the sensorial and nutritional properties of this kind of products. 相似文献
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Leonardo Petruzzi Daniela Campaniello Barbara Speranza Maria Rosaria Corbo Milena Sinigaglia Antonio Bevilacqua 《Comprehensive Reviews in Food Science and Food Safety》2017,16(4):668-691
Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost‐effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle‐based technology approaches have been also reviewed. 相似文献
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I. GANDOLFI G. PALLA R. MARCHELLI A. DOSSENA S. PUELLI C. SALVADORI 《Journal of food science》1994,59(1):152-154
Apple, grapefruit, orange, peach, pear, pineapple and other commercial juice samples were investigated by GC (chiral phase) and HPLC (chiral eluent) to detect D-amino acids as molecular markers of bacterial activity, heat treatments, and shelf life. The development of D-amino acids was followed in grapefruit juice samples inoculated with bacteria (Lactobacillus plantarun), or yeasts (Saccharomyces cereviae). Significant amounts of free D-alanine were found only in juices affected by bacterial contamination. The content of D-alanine was not dependent upon pasteurization or sterilization treatments and did not change during the shelf-life of the products. D-alanine may be considered as a marker of bacterial contamination occurring before or during juice processing. 相似文献
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果汁中9种酚酸类化合物的RP-HPLC-PAD分析 总被引:2,自引:0,他引:2
研究了同时测定5种果汁中没食子酸、儿茶酸、绿原酸、原儿茶酸、咖啡酸、表儿茶酸、阿魏酸、莽草酸和丁香酸等9种生物活性酚酸的反相高效液相色谱-光电二极管阵列检测新方法。采用ZorbaxEclipseXDB-C18色谱柱(5μm,250mm×4.6mmi.d.),流动相为甲醇-0.5%乙酸,梯度洗脱,流速1.0mL/min,以保留时间和特征光谱对分离出的组分予以定性确证,用峰面积进行定量。9种组分的质量浓度与其峰面积在一定的范围内有良好的线性关系,相关系数为0.9987~0.9999。9种组分的平均回收率为86.5%~98.8%(相对标准偏差为3.1%~5.8%)。检测限为0.2~1.0mg/L。结果表明,该方法也适用于其他复杂体系中没食子酸等9种生物活性成分的分析。 相似文献