摘要
甜茶溶液作为流变体,从原料提取液到浓缩,其流变特征、流变参数产生了巨大变化。通过用WZN食品流变仪来测定甜茶溶液的流变性,分析各阶段的流变特性以及各种因素对流变参数的影响。对于优化加工工艺、优选加工参数具有指导意义。以甜茶溶液为原料,进行超滤和反渗透过程的流变试验,分析研究甜茶溶液膜分离过程的流变规律。根据流变性分析结果,采用截留分子量为59 984.04 u的滤膜,超滤时尽可能保持浸提过程相对较高的温度,反渗透采用2级压力分段浓缩,效果良好。
Rubrus suarissimus solution is a rheological body,whose rheological characteristics and reheological parameter change a lot from the raw material extractive to concentration.By using WZN foodstuff rheometer to test the rheology behavior of Rubrus suarissimus solution,the study analyzed the rheological characteristics of different stages and the factors’ effects on reheological parameter.This has a meaning of guidance for the optimization of processing technic and the preference for processing parameter.Based on the raw material Rubrus suarissimus solution,this paper analyzes and studies the rheological law of membrane separation process of Rubrus suarissimus solution through the rheological test of hyperfiltration and reverse osmosis.The analyzed result of rheology behavior shows a good performance when withholding Mol.wt.59 984.04 u filter membrane,keeping a higher temperature in the diyestion process of hyperfiltration,and adopting Level 2 pressure subsection concentration
出处
《食品研究与开发》
CAS
北大核心
2011年第5期56-59,共4页
Food Research and Development
关键词
甜茶
超滤
膜分离
流变性
sweet tea
hyperfihration
membrane separation
rheology behavior
