膜分离技术在果汁浓缩中应用研究进展_苏学素.pdfVIP

2008, 22( 5) : 679~ 685 679 J ournal of Nucl ear A gricultural Sciences : 2008) 0567907 1 2 苏学素 焦必宁 ( 1, 400715; 2, 4007 12) : 传统的多级真空蒸发浓缩技术的应用常因加热而导致果汁质量下降最有前 的替代法是反渗 透浓缩, 但高渗透压使其很难以单级系统把果汁浓缩到超过25~ 30Bx 近年来, 新研发的膜和膜过程 包括膜蒸馏渗透蒸馏和集成膜技术可以弥补反渗透浓缩果汁技术的缺陷本文综述了反渗透直接渗 透膜蒸馏渗透蒸馏以及集成膜分离技术在浓缩果汁加工中的应用研究进展, 分析了各自的特点和存 在的问题, 并展望了膜浓缩果汁技术的应用前景 : 膜分离技术; 浓缩; 果汁 RECENT ADVANCES ON MEMBRANE SEPARATION TECHNOLOGY FOR THE CONCENTRATINGFRUIT JUICES 1 2 SU Xuesu JIAO Bining ( 1School of Chemistry and Chemical Engineer , S outhwest University , Chongqing 400716; 2 Citrus Research Insti tute of ChineseA cademy of A gricultural SciencesThe National Center of Citrus Engi neering Technology , Chongqing 4007 12) Abstract:Traditionally, fru it juices have been concentrated by multistage vacuum evaporation, resulting in a loss of fresh juice flavors due to the thermal effects The promising alternative is reverse osmosis concentrat ion How ever, it cannot reach concentrations larger than 25 to 30Brix w ith a singlestage RO system due to higher osmotic pressure limitation T echnological advances related to the development of new membranes and improvements in process engineering have been proved to overcome this limitation New membrane processes, including membrane distillation and osmotic distillation, and integrated membrane processes are still being identif ied and developed in concentrated fru it juice processing to improve product quality and reduce energy consumption Recent advances and developments of membrane processes for concentra