摘要
选用芹菜(犹他改良5270品种)为原料,研究了国产超滤膜聚砜(PS)、磺化聚砜(CMPS)、聚丙烯腈(PAN)对芹菜澄清汁的质量影响,获得了超滤芹菜汁的工艺参数。结果表明,国产PAN-1万平板超滤膜对芹菜汁的澄清效果明显,在0.15MPa压力下,透光率由18.7%.上升至98.8%,除果胶和蛋白质被截留外,超滤前后芹菜汁中可溶性固形物、总糖、还原糖、pH、矿质元素的含量变化不大,表明超滤可较大程度地保存芹菜汁中的营养物质。
The effect of ultrafiltration (UF) membrane polysulphone (PS),chloromethylated\|PS (CMPS) and polyacrylonitrile (PAN) on the quality of celery clear juice was investigated respectively. It was showed that the clarifying effect of PAN 10 000 daltons molecular weight cut\|off (MWCO) flat membranes was very significant.Under 0 15MPa of operation pressure,the transmittancy increased dramatically from 18 7% to 98 8%.The effect of UF on the nutrition value of celery juice showed that UF could keep the nutrition of celery juice such as the total soluble solids,total sugar,pH,mineral substances to a great extent.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第S1期53-56,共4页
Science and Technology of Food Industry
基金
国家自然科学基金
关键词
芹菜
澄清汁
超滤
celery
clarified juice
ultrafiltration
