摘要
用截留分子量不同的中空纤维超滤膜组件对梨醋半成品进行了处理.结果表明,使用截留分子量为1万的中空纤维超滤膜组件,在0.1 MPa压力差和室温下,将梨醋半成品超滤5 h,透过通量基本恒定在6 L/(m2.h).梨醋经过超滤,酸度保留率可达97.4%,糖度保留率88.3%,且风味不变,澄清透明,放置13个月无沉淀物.
Pear vinegar was treated with hollow-fiber ultrafiltration membranes. Excellent results were obtained under operation conditions of 0.1 MPa and 20 ℃ using a 10K MWCO membrane. The permeation flux was 6 L/（m2.h） in 5 h ultrafiltration. After uhrafiltration, the taste of the pear vinegar was unchanged , and the retention rate of acidity and saccharide were 97.4 % and 88.3 %, respectively. The filtrate kept for 13 months was clear without deposit.
出处
《化学研究》
CAS
2005年第3期65-66,70,共3页
Chemical Research
关键词
中空纤维膜
梨醋
超滤
hollow-fiber membrane
pear vinegar
ultrafihration
