摘要
过滤是果汁生产中固液分离的重要手段。冷冻至 - 2 2℃的柑橘汁的粘度从原来的 16 .5 m· Pa/s降低至 2 .80 m·Pa/s,室温下自然解冻后出现固液分离现象 ,经离心分离后 ,平均过滤速度是未冷冻过的柑橘汁过滤速度的 3倍 。
Filtration is an important solid-liquid separation means in citrus juices production. The viscosity of citrus juices falls from 16.5 m·Pa/s to 2.80 m·Pa/s after frozen to -22℃.The solid-liquid separation was observed after being defrosted at ambient temperature. The average filtration rate attains its three times without being frozen. The frozen temperature has no impact on the soluble solids content of citrus juices.
出处
《广西轻工业》
2003年第5期30-31,共2页
Guangxi Journal of Light Industry
关键词
柑橘汁
冷冻
过滤
粘度
可溶性固形物含量
Citrus juices, Frozen, Filtration, Viscosity, Soluble solids content
