摘要
利用统计学方法比较了实验室自制的三种粉煤灰基微滤陶瓷膜对苹果汁的过滤效果,并初步考察了其污染机理。采用不同孔径的膜(2.13、1.25、0.30μm)对苹果汁进行过滤后,苹果汁色度明显改善,澄清度大大提高,同时去除了果汁中容易引起浑浊的蛋白质和多酚,而其它理化性质指标如p H、密度、可溶性固形物含量基本保持不变;三种微滤膜的污染机制各不相同。综合考虑,1.25μm的微滤膜过滤效果最佳。粉煤灰基微滤陶瓷膜对苹果汁过滤具有很好的应用前景。
The statistical method was employed to compare the mierofihration effects of the three kinds of self-made fly-ash ceramic membranes on apple juice and the membrane fouling mechanisms were studied preliminarily. Using membranes with different pore sizes（2.13,1.25,0.30 μm） ,it showed that after the microfiltration, there were significant improvements in juice color and the clarity were increased,respectively.Meanwhile,the content of protein and polyphenol that lead to turbidity were induced.Other important properties like TSS,pH,and density were almost unaffected.The three menabranes were controlled by different mechanisms. Experimental results showed that the membrane of pore size 1.25μm proved to be optimal for the microfihration of apple juice.The fly-ash ceramic membrane has good application prospect to the microfihration of the apple juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期216-220,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(51172027)
关键词
粉煤灰基陶瓷膜
苹果汁
微滤
膜污染
模型
fly- ash based ceramic membrane
apple juice
microfiltration
membrane fouling mechanism
model
