摘要
利用外压管式超滤装置 ,对生酱油进行除菌除浊试验 ,探讨了温度和压力对生酱油的透液通量的影响 ,对超滤膜管及其污染层进行了剖面和断面探讨 ,考查了相关质量指标的变化规律。采用切割分子量为 5万的有机膜 ,在 0 .2 0MPa～ 0 .2 5MPa、4 0℃条件下超滤 ,酱油平均透液通量可达到2 4kg/m2 ·h左右 ,杂菌总数去除 99%以上 ,不溶性固形物全部去除 ,氨基态氮保留率 88.30 % ,食盐保留率 93.74 %。
The effects of temperature and pressure on the permeate flux of soy sauce were studied by tubular UF unit,Sectional drawing of UF Membrane and its gel layer was investigated.The average permeate flux of soy sauce is 24 kg/m 2·h or so at 0.20～0.25MPa and 40℃ with organic membranes of 50000 dalton pore size.The removing rate of total conolies is over 99%,insoluble solids is all removed,but salt retention is only 6.26%,retention of amino nitrogen is 11.70%.
出处
《中国调味品》
CAS
北大核心
2004年第4期25-27,35,共4页
China Condiment
关键词
酱油
除菌
除浊
超滤
soy sauce
sterilization
sediment
ultrafiltration
