苹果汁芳香物质的研究——传统蒸发、精馏工艺回收苹果汁芳香物质

Study on the Aroma Recovery from Apple Juice ——Conventional Evaporation and Recatifiction Technology

为了评价用于芳香物质回收和果汁浓缩的蒸发、精馏设备的合理性及完善工艺,利用三效蒸发、精馏试验设备(PAF 53S,Unipektin)对苹果汁芳香物回收进行了研究。结果表明,芳香物在分离、回收过程中有相当部分被损失掉,回收率只有33.84％。这主要取决于芳香物的冷凝回收体系。醇类物质可以经过表面冷凝器凝结下来,而大部分酯和醛则要经过气体冷却器或真空泵循环系统沉降下来。精馏过程中芳香物在精馏塔内的浓度是非常低的,这一结果表明,对于苹果汁芳香物的回收可以不应用精馏塔这一昂贵设备。使用气体淋洗器增加了芳香物的损失,或者不使用,或者改变其结构。芳香物通过精馏塔水和冷凝水的损失可以忽略不计。

Evaporation and rectification instrument is used widely in aroma recovery and fruit juice concentration. Optimal instrument and technology are the basic factors for the aroma quatity. The experimental result with an 3-steps evaporation and rectification pilot unit(PAF 53 S,Unipektin) for apple juice are studies, the result show that a part of aroma were lost during the separating and recovery (33. 84 % ). It depended on the system of cooling condensation. Alcohols could be condensed by surface condensator, but most of the esters and aldehydes were adsorbed in the gas cooler and vacum pump system. The concentrations of the aroma components in the rectification colum were very low during die process. The aroma concentration of apple juice can be carried out without the rectification instrument. Because using the gas washing colum increased the aroma loss, suggest that do not use it or improve it's structure. The aroma loss in the rectification water and condensate was very little.