摘要
用10、50、100nm孔径的无机陶瓷膜超滤酱油以除去其中的大分子蛋白质,澄清酱油以消除二次沉淀的现象。研究了不同孔径无机陶瓷膜超滤酱油,膜通量与超滤温度和超滤时间关系。选择用50nm孔径无机陶瓷膜管,在40℃左右超滤澄清酱油,可以解决酱油二次沉淀问题,并且稳定的超滤膜通量超过了100L/m2.h。碱液可以很好的清洗无机陶瓷膜管,恢复其超滤能力。
The soy sauce was ultrafiltated by the inorganic ceramic membrane tubes whose apertures were 100,50 and 10 millimicrons to remove the secondary sediment.The influence of ultrafiltration temperature and time on flux of membrane was studied.The problem of secondary sediment of soy sauce was well solved,when it was ultrafiltrated by the aperture of 50nm inorganic ceramic membrane tube at about 40℃.The flux of membrane is over 100 L/m^2.h under this condition.This experiment also showed that the alkali solution could clear the inorganic ceramic membrane tubes thoroughly to recover their abilities for ultrafiltration.
出处
《中国调味品》
CAS
北大核心
2004年第1期38-41,共4页
China Condiment
关键词
酱油
超滤
无机陶瓷膜
soy sauce
ultrafiltration
inorganic ceramic membrane
