纳滤浓缩西番莲果汁的研究

Condensation of Passion Fruit Juice by Nanofiltration

摘要:

通过系统考察影响膜通量的因素，发现适当提高温度、压力可以提高膜通量。在不破坏西番莲果汁中的芳香成分及Vc等营养成分和不超过膜的压力操作范围的前提下，得到较适的操作温度和压力。选择在操作温度为28 ℃左右，压力为3 MPa时，分离效果最好，此时实际膜通量达17 L/(m2.h)。经过纳滤浓缩，西番莲澄清汁可溶性固形物从13 oBx提升到30 oBx左右。本实验可以达到较好的膜通量和截留率，为在工业化浓缩西番莲芳香成分及Vc等营养成分损失提供参考。

Abstract:

It was found that both of the temperature and pressure could influence the membrane flux. For the condensation of passion fruit juice by nanofiltration without affecting the aroma ingredients, Vc and other nutritive substances, the best temperature and pressure were 28 ℃ and 3 MPa, respectively, under which the highest separation efficiency was reached with the membrane flux being of 17 L/(m2.h). Besides, the concentration of soluble solids in the defecated passion fruit juice was improved from 13 oBx to 30 oBx. The researches offered reference for decreasing the loss of aroma ingredients, Vc and other nutritive substances in industrialized concentration of passion fruit by nanofiltration.