| 果胶酸发酵液超滤条件的研究 |
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| 引用本文： | 林文銮,黄辉莉.果胶酸发酵液超滤条件的研究[J].华侨大学学报(自然科学版),1992,13(4):540-545. |
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| 作者姓名： | 林文銮 黄辉莉 |
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| 作者单位： | 华侨大学化工与生化工程系，华侨大学化工与生化工程系 |
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| 摘 要： | 本文以浓差极化理论为基础,研究了影响果胶酶超滤的各种工艺因素.并测定了滤饼比阻力,得到滤饼比阻力与压差的函数关系.结果表明:在浓差极化现象存在下,透过流通量随操作时间、透过液浓度的增加而减少,随着搅拦速度的增加而增大,当操作和差还一定值后,透过流通量与压差无关.粗酶液经超滤后,可得到高活性的浓缩酶.
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| 关 键 词： | 果胶酶 超滤 浓差极化 |
A Study on the Ultrafiltration Condition of Pectinase Fermentation Liquid |
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| Lin Wenluan Huang Huili.A Study on the Ultrafiltration Condition of Pectinase Fermentation Liquid[J].Journal of Huaqiao University(Natural Science),1992,13(4):540-545. |
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| Authors: | Lin Wenluan Huang Huili |
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| Institution: | Department of Chemical and Biochemical Engineering |
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| Abstract: | Based on the theory of concentration polarization, various technological factors affecting the ultrafiltration of pectinase are studide; specific resistance force of filter cake is determined and its functional relation with pressure difference is worked out. Evidently, in the presenee of. concentration ploarization polarization, the fluz of penetraring fluid decreases with the increase of operating time as well as bulk volume and concentration of penetrating fluid; it in creases along with the increase of stirring rate; and it has nothing to do with pressure difference as operating pressure ratio approaches a definite value. The highly active concentrated pectinase can be obtained from crude pectinase liquid after ultrafiltration. |
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| Keywords: | pectinase ultrafiltration concentration polarization |
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