| 反渗透浓缩西番莲汁的控制因素研究 |
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| 引用本文： | 张利奋,史旭.反渗透浓缩西番莲汁的控制因素研究[J].食品与发酵工业,1987(4). |
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| 作者姓名： | 张利奋 史旭 |
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| 作者单位： | 轻工业部食品发酵工业科学研究所
(张利奋)，轻工业部食品发酵工业科学研究所(史旭) |
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| 摘 要： | <正> 西番莲汁是一种热敏性果汁,它含有多种挥发性成份和芳香物质,并且含有较丰富的维生素C、B_1、B_2、PP和A。Murray等人用气相色谱法和光谱法鉴定出西番莲汁中有73种挥发性组分,主要由四种酯类—丁酸乙酯、己酸乙酯、丁酸己酯和己酸己酯构成了西番莲汁的95％的芳香成份。西番莲汁在加热浓缩过程中,上述芳香成份和维生素极易受热分解,因
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Study on the Cocentration of passion Fruit Juice by Reverse Osmosis |
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| Abstract: | The fresh passion fruit juice was concentrated in reverse osmosis LAB-unit 20-0.72. The membranes to be used are HR95 and HR98.The juice has been concentrated from 11° Brix into 19° and 29° Brix under the pressure 40 bar and 50 bar respectively. The average difference of the permeate flux between membrance HR95 and HR98 are 4.3ml/min. and 1.5ml/min The concentration of soluble solid of permeation is 0° Brix and all permeation is pure water.The relation between concentration of the juice and pressure of RO system has been described in the figures. |
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