摘要
百香果是一种热带水果。百香果汁风味佳和芳香浓郁的特性使它成为配制饮料和其它食品的优质组分。用反渗透和离心薄膜蒸发器浓缩了百香果浓缩汁,从13°Brix 的原汁浓缩到25.5°Bx.蒸发器为单效,传热面积0.09m^2,蒸发能力为50kg/h.反渗透设备的型号是LAB-Unit20(DDS RO-Division,丹麦),膜面积为0.36m^2,操作温度为18℃,进口压力42bar,出口压力40bar.用RION VT-03/04粘度汁,GC-9A 气相色谱仪和化学法对原汁、浓缩汁和渗透液中的香味成分含量、粘度和维生素C 进行了分析。结果表明,蒸发浓缩汁的主要芳香成分和维生素C 的损失从49.7%至100%,而反渗透浓缩汁的香气保存率较高,能源消耗较少.香味成分的损失从11.8%至56.8%,比蒸发要低得多.
Passion fruit is a tropical fruit.It has been recognized for its unique attractive flavour.The dis-tinct aroma character makes the passion fruit juice a desirable ingredient for many fomulated bever-ages and food products.Concentration of passion fruit juice have been done with reverse osmosis(RO)and centrifugalfilm evaporator(CFE).The single strength juice(13°Brix)was concentrated to 25.5Bx by RO andCFE respectively.The CFE is single-effect with heat transfer surface area 0.09m^2 and 50 kg/h capac-ity of evaporation.The RO plant is Type LAB-Unit 20(DDS RO-Division,Denmark)with mem-brane surface of 0.36m^2,operating at 18℃,pressures of inlet 42 bar and outlet 40 bar.A RION VT-03/04 viscosimeter,GC-9A gas chromatograph and chemical methods were used for analysis thecontent of flavoring constituent,viscosity and vitamin C in the single strength juice,concentrate andpermeate.The result indicate that the loss of main flavoring constituent and vitaminC are 49.7% to100% in concentrate by evaporator.The concentrate by RO are high aroma retention and low energeconsuption.The loss of flavoring constituent are 11.8% to 56.8%.It is more lower than evapora-tor.
出处
《膜科学与技术》
CAS
CSCD
1991年第1期166-170,共5页
Membrane Science and Technology
