| 果蔬汁的超过滤截留特性 |
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| 引用本文： | 王黎霓,高以烜.果蔬汁的超过滤截留特性[J].北京工商大学学报(自然科学版),1990(1). |
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| 作者姓名： | 王黎霓 高以烜 |
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| 作者单位： | 北京轻工业学院化学工程系，北京工业大学 |
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| 摘 要： | 本文介绍了用醋酸纤维素(CA)、聚砜(PS)和聚氯乙烯(PVC)超过滤膜对黄瓜、蕃茄、梨、杏、橙、枣汁进行超过滤处理,考查了各种膜对Vc、总糖、总酸等的截留特性。试验表明,膜的截留特性与果蔬汁品种和膜自身的特性相关,果汁的处理效果一般优于菜汁。超过滤技术为果汁和蔬菜汁的制备提供了有效的方法。
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| 关 键 词： | 超滤 保鲜 果汁 |
ULTRAFILTRATION RETENTIVITY OF FRUIT JUICE AND VEGETABLE JUICE |
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| Wang Lini.ULTRAFILTRATION RETENTIVITY OF FRUIT JUICE AND VEGETABLE JUICE[J].Journal of Beijing Technology and Business University:Natural Science Edition,1990(1). |
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| Authors: | Wang Lini |
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| Institution: | Wang Lini(Beijing Institute of Light Industry) Gao Yiuan(Beijing Polytechnic University) |
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| Abstract: | Cellulose acetate (CA), Polysulfonate (PS) and polyethylene (PVC) membranes were employed for the ultrafiltration of juices from encumber, tomato, pear, apricot, orange and dates. Retentivity of total suger and total acid ere were examined. Experimental results indicate that retentivity depended both on the nature of the fruit juices and the vegetable juices as well as on the characteristics of the membrane itself. Apparently, much better performances were observed for fruit juices than vegetable juices. Nevertheless, ultrafiltration proved to be an effective means for processing of both fruit juice and vegetable juice. |
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| Keywords: | ultrafiltration retentity juices |
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