膜分离技术在果汁浓缩中应用的研究进展-核农学报.PDF

核 农 学 报 　2008 ,22 (5) :679～685 679 　 J ournal of N uclear Agricultural Sciences ( ) 文章编号 2008 0567907 膜分离技术在果汁浓缩中应用的研究进展 1 2 苏学素 　焦必宁 ( 1 西南大学化学化工学院 ,重庆 　400715 ; 2 中国农业科学院柑桔研究所国家柑桔工程技术研究中心 ,重庆 　400712) 摘 　要 :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。最有前途的替代法是反渗 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 25～30°Bx 。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 。 关键词 :膜分离技术 ;浓缩 ;果汁 RECENT AD VANCES ON MEMBRANE SEPARATION TECHNOLO GY FOR THE CONCENTRATING FRUIT J UICES 1 2 SU Xuesu 　J IAO Bining ( 1 School of Chemistry and Chemical Engineer , Southwest University , Chongqing 400716 ; 2 . Citrus Research Institute of Chinese Academy of Agricultural Sciences The N ational Center of Citrus Engineering Technology , Chongqing 400712) Abstract :Traditionally , fruit j uices have been concentrated by multistage vacuum evaporation , resulting in a loss of fresh j uice flavors due to the thermal effects. The promising alternative is reverse osmosis concentration . However , it cannot reach concentrations larger than 25 to 30°Brix with a singlestage RO system due to higher osmotic pressure limitation . Technological 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 in