|本期目录/Table of Contents|

[1]郭浩,黄钧,周荣清,等.膜分离技术在水果加工中的研究进展[J].生物加工过程,2019,17(01):83-93.[doi:10.3969/j.issn.1672-3678.2019.01.011]
 GUO Hao,HUANG Jun,ZHOU Rongqing,et al.Review:membrane separation technology in fruit processing[J].Chinese Journal of Bioprocess Engineering,2019,17(01):83-93.[doi:10.3969/j.issn.1672-3678.2019.01.011]
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膜分离技术在水果加工中的研究进展()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
17
期数:
2019年01期
页码:
83-93
栏目:
出版日期:
2019-01-30

文章信息/Info

Title:
Review:membrane separation technology in fruit processing
文章编号:
1672-3678(2019)01-0083-11
作者:
郭浩12黄钧12周荣清123吴重德12金垚12
1. 四川大学 轻纺与食品学院,四川 成都 610065; 2. 四川大学 制革清洁技术国家工程实验室,四川 成都 610065; 3. 国家固态酿造工程技术研究中心,四川 泸州 646000
Author(s):
GUO Hao12HUANG Jun12ZHOU Rongqing123WU Chongde12JIN Yao12
1.College of Light Industry,Textile & Food Engineering,Sichuan University,Chengdu 610065,China; 2.Key Laboratory for Leather and Engineering of the Ministry of Education,Sichuan University,Chengdu 610065,China; 3.National Engineering Research Center of Solid-State Manufacturing,Luzhou 646000,China
关键词:
膜分离 澄清 浓缩 膜污染 水果加工
分类号:
TQ028
DOI:
10.3969/j.issn.1672-3678.2019.01.011
文献标志码:
A
摘要:
传统工艺对果汁/果酒澄清或浓缩时,普遍存在澄清效果不佳、工艺过程能耗大以及操作温度高、风味物质损失严重等生产缺陷,膜分离技术能够解决传统工艺存在的问题,具有常温下操作、分离过程无相变、选择性高且能耗低等优点。本文中,笔者综述新近的研究成果,对膜材料、膜组件和操作参数的选择进行讨论,概述膜分离技术在果汁/果酒澄清或浓缩中的效果及对其品质的影响,阐述在水果加工过程中膜污染的形成机制及控制和清洗办法,并对膜技术在水果加工领域的应用前景进行展望,以期为相关的研究者和企业提供技术参考。

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备注/Memo

备注/Memo:
收稿日期:2018-08-22修回日期:2018-12-04
基金项目:中央高校基本科研业务费专项资金(YJ201835)
作者简介:郭浩(1994—),男,河南郑州人,硕士研究生,研究方向:膜分离过程优化及发酵类生物质的加工; 金垚(联系人),副研究员,E-mail:yaojin12@scu.edu.cn
引文格式:郭浩,黄钧,周荣清,等.膜分离技术在水果加工中的研究进展[J].生物加工过程,2019,17(1):83-93.
GUO Hao,HUANG Jun,ZHOU Rongqing,et al.Review:membrane separation technology in fruit processing[J].Chin J Bioprocess Eng,2019,17(1):83-93..
更新日期/Last Update: 2019-01-30