膜技术在D70脱盐乳清粉生产工艺中的应用研究

Study on Membrane Technology Processing of D70 Whey Powder

本文主要研究了膜过滤流速、膜过滤时间、稀释倍数对乳清液脱盐率的影响,同时研究了浓缩液浓度和结晶温度对产品感官指标的影响。并采用正交试验设计对膜过滤流速、膜过滤时间、稀释倍数进行优化,得到膜过滤流速、膜过滤时间和稀释倍数的最佳值分别为:0.9 mL/min、60 min和3倍。以此结果,通过验证试验制得的乳清粉脱盐率为71.26%。

This paper mainly studies the effect of nanofiltration velocity, nanofiltration time, diluted times on whey desalination rate. And the effect of concentrated solution and crystallizing temperature on the sensory evaluation index of product. Using the orthogonal experiment optimized nanofiltration velocity, nanofiltration time, diluted times, and the best value is respectively： 0.9 ml/min, 60min and three times.