摘要
利用纳滤膜技术浓缩鸡肉卤制过程中产生的废弃液,以代替传统的多效浓缩方法,并对纳滤的工艺条件进行了优化研究。实验表明:当选用孔径360Da的纳滤膜,操作压力为1.5MPa,操作温度为40℃,pH为6.0,浓缩效果最好;纳滤浓缩30min后,膜通量趋于平稳。将卤制加工废弃液经过膜分离浓缩制成天然调味品,一方面可开发新型风味的调味品,另一方面对于环境保护,实现清洁生产具有重大意义。
The feasibility of nanofiltration technique substitution for traditional vacuum evaporation in drumstick marinating waste liquid concentration was studied in the paper.The best parameters were determined by experiment: membrane pore size 360 Da,operation pressure 1.5 MPa,operation temperature 40 ℃,pH 6.0.The membrane flux remained steadily after 30 min concentration.The membrane concentration of marinating waste liquid could develop new product,and protect environment to realize cleaner production.
出处
《中国调味品》
CAS
北大核心
2012年第2期86-88,共3页
China Condiment
基金
温州市科技计划项目(S20080038)
关键词
卤制废弃液
纳滤膜
最佳参数
膜通量
marinating waste liquid; nanofiltration membrane; best parameters; membrane flux