| 提汁过程强化渗浸功能研究的现状 |
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| 引用本文： | 吴雪辉,顾裕铿.提汁过程强化渗浸功能研究的现状[J].甘蔗糖业,1998(5):37-39,36. |
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| 作者姓名： | 吴雪辉 顾裕铿 |
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| 作者单位： | [1]华南农业大学食品科学系 [2]华南理工大学食品工程系 |
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| 摘 要： | 综述了近年来强化渗浸过程的各种方法所取得的成果及研究现状。针对现行提汁所导致提取汁纯度低的不足之处，指出采用物理或添加药物的方法，可强化渗浸效能，推进提汁技术，给制糖工业带来广阔前景。
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| 关 键 词： | 强化渗浸 渗浸功能 榨糖 添加药物 提汁技术 |
Present Situation of Improvement on Permeation in Extraction Process |
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| Abstract: | The present situation of strengthen permeation was reviewed. Inview of the purity of the extracted juice is lower by using the present extraction proeess, it was proposed that the imbibition process could be improved by using physical ways or adding chemical reagents to imb ib it ion water- Therefore the extraction technology will be impelled to go forward. |
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| Keywords: | Strengthen Permeation Physical Adding Chemical Reagents |
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