摘要
本文介绍了用醋酸纤维素(CA)、聚砜(PS)和聚氯乙烯(PVC)超过滤膜对黄瓜、蕃茄、梨、杏、橙、枣汁进行超过滤处理,考查了各种膜对Vc、总糖、总酸等的截留特性。试验表明,膜的截留特性与果蔬汁品种和膜自身的特性相关,果汁的处理效果一般优于菜汁。超过滤技术为果汁和蔬菜汁的制备提供了有效的方法。
Cellulose acetate (CA), Polysulfonate (PS) and polyethylene (PVC) membranes were employed for the ultrafiltration of juices from encumber, tomato, pear, apricot, orange and dates. Retentivity of total suger and total acid ere were examined. Experimental results indicate that retentivity depended both on the nature of the fruit juices and the vegetable juices as well as on the characteristics of the membrane itself. Apparently, much better performances were observed for fruit juices than vegetable juices. Nevertheless, ultrafiltration proved to be an effective means for processing of both fruit juice and vegetable juice.
出处
《北京轻工业学院学报》
1990年第1期51-55,共5页
Journal of Beijing Institute of Light Industry
关键词
果蔬汁
超滤
截留特性
ultrafiltration, retentity, juices
