| 用反渗透法浓缩蘑茹预煮液的初步研究 |
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| 引用本文： | 高福成,杨方琪,童群义. 用反渗透法浓缩蘑茹预煮液的初步研究[J]. 食品与生物技术学报, 1992, 11(1) |
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| 作者姓名： | 高福成 杨方琪 童群义 |
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| 作者单位： | 无锡轻工业学院(高福成，杨方琪)，四川轻化工学院(童群义) |
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| 摘 要： | 本文主要探索了用反渗透法浓缩蘑菇预煮液时,其温度、压力、pH、预处理等因素对反渗透器透水速度的影响,发现温度、压力对透水速度影响甚大,并利用回归方法建立了透水速度随温度、压力变化的经验方程。
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| 关 键 词： | 反渗透 蘑菇预煮液 渗透液 浓缩 |
A Fundamental Study on the Concentration of Nushroom Blach Water by Using Reverse Osmosis Method |
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| Gao Fucheng Yang Fangqi. A Fundamental Study on the Concentration of Nushroom Blach Water by Using Reverse Osmosis Method[J]. Journal of Food Science and Biotechnology, 1992, 11(1) |
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| Authors: | Gao Fucheng Yang Fangqi |
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| Affiliation: | Gao Fucheng Yang Fangqi (Wuxi Inst. of Light Ind.) Tong Qunyi(Sichuan Inst. of Light Ind. &. Chem. Ind.) |
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| Abstract: | In this paper, the recovery of nutritious substance from mushroom blanch water by revers osmosis is approached. The effect of temperature. pressure. pH, pretreatment on permeate flux is discussed. It was found that temperature and pressure had great influence on permeate flux. and then an empirical equation between permeate flux and temperature, pressure was established by regression analysis. |
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| Keywords: | Reverse osmosis Mushroom blanch water Permeate flux: Concentration |
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