摘要
在用国产中空纤维膜超滤苹果酒的试验研究中，提高操作压力和温度，可使膜通量增大，但都应有限制。超滤能除去苹果酒中大部分易引起浑浊、沉淀的物质，超滤后苹果酒的营养成分和风味物质基本保留。并且操作简单，所需时间短。
A study on Ap- Pie wine clarification by ultra filtration (UF) with domestic hollow fibers is presented. It indicates that the permeate flux increases with increasing operation pressure and oper- ation temperature, within certain limits. UF can re- move most of material that cause haze and sediment in apple wine, retain apple wine nutrition and flavor ba- sically. UF has the advan- tage of reducing processing time and improving product quality.
出处
《食品工业》
北大核心
2000年第5期46-47,共2页
The Food Industry
