摘要
本文分析了苹果汁超滤前后的成份，计算了真实截留率，并得出了超滤法用于苹果汁澄清不仅是可行的而且优于传统方法的结论．
In this paper. the ingredients of apple juice before and after ultrafiltration wert analysed, meanwhile, the retention pencentage was calculated and, what is more. reached a conclusion that ultrafiltration method can not only be used in clarification for apple juice. but is superior to the tradional filtration methods was gained
出处
《黑龙江八一农垦大学学报》
1997年第1期73-76,共4页
journal of heilongjiang bayi agricultural university
关键词
超滤
苹果
成份分析
ultrafiltration
apple juice
ingredient analysis
conclusion
