现代分离技术与装备在橙汁加工中的应用

现代科技的发展以及人类社会对食品安全、营养与健康要求的提升,推动了果蔬汁加工技术由传统型向现代产业型转变的进程。现代的果蔬汁加工除应用流体与流体输送、热力学（传导与热交换）、生物学（酶制剂）、制冷技术等工程原理之外,已经扩展到高效榨汁、固液分离、蒸发浓缩、蒸馏与精馏、萃取、吸附与离子交换、膜分离等物理分离技术与装备的应用方面。在橙汁加工中,不仅要求去除对橙汁风味、品质构成不利影响的橙皮精油、橙皮苷物质,同时还要求最大限度减少热敏物质及维生素C等成分的损失。讨论了采用物理分离技术与装备同其他作业单元的完美组合,限制对橙汁品质构成不利影响物质的引入,降低营养成分的损失,使得橙汁获得色、香、味俱佳品质的方法;并对备受关注的橙汁加工副产品橙皮渣废弃物转化为新资源进行综合利用,提升新的经济增长点提出了建议。

Application of modern separation techniques and equipment in orange juice processing

The development of modern technology and the enhancement of human society’s awareness of food safety,nutrition and healthiness have speeded up the transformation of fruit and vegetable juice processing technology from a traditional industry type to a modern one.Besides the engineering principles including fluid and liquid transfer,thermodynamics（conduction and heat exchange） ,biology（enzymes） and refrigeration technique,modern fruit and vegetable juice processing technology has extended to the application of efficient juicing,solid-liquid separation,evaporation and concentration,distillation and rectification,extraction,adsorption and ion exchange,membrane separation and other physical separation techniques and equipment.In orange juice processing,it’s required to remove essential oil and hesperidins from orange peel that have an adverse effect on the flavor and quality of orange juice but to minimize the losses of heat-sensitive substances and Vitamin C.It was discussed how to limit the introduction of detrimental substances,reduce the losses of nutrients and achieve the best quality of orange juice in color,aroma and flavor,with the perfect combination of physical separation techniques and equipment with other operating units.Moreover,suggestions were put forward on the comprehensive utilization of orange peel waste as a new resource to promote a new economic growth point,which is of great concerns.