不溶性壳聚糖对苹果汁脱色及澄清效果的研究

Study on Effect of Decolourization and Clarification of Apple Juice by Insoluble Chitosan

本论文对不溶性壳聚糖在苹果汁脱色及澄清中的作用进行了研究,初步确定了不溶性壳聚糖用量、温度、pH值对苹果汁色值和透光度的影响从而分别提出不溶性壳聚糖脱色的最佳工艺条件是:不溶性壳聚糖用量3.0g/100ml,温度35℃,pH值4.0不溶性壳聚糖澄清的最佳工艺条件是:不溶性壳聚糖用量2.5g/100ml,温度25℃,pH值4.0对不溶性壳聚糖装柱连续吸附法也进行了研究。

This paper studied the action of insoluble chitosan to decolourization and clarification of apple juice. Effects of insoluble chitosan dosage, temperature, and pH value on the colourity and clarity of apple juice were investigated. The optimum technological condition of decolourization: insoluble chitosan dosage 3.0g/100ml, temperature 35℃, pH value 4.0. The optimum technological condition of clarification: insolube chitosan dosage 2.5g/100ml, temperature 25℃ , pH value 4.0. The continuous operation of adsorptive column packed with the insoluble chitosan was also studied. The result showed that this method could be used for production of apple juice on the industrial scale.