Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Concentration of Persimmon Juice by Revers Osmosis System

역삼투 시스템을 이용한 감 과즙의 농축

  • Kang, Hyun-Ah (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University)
  • 강현아 (충남대학교 식품공학과) ;
  • 장규섭 (충남대학교 식품공학과)
  • Published : 1997.04.01
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Abstract

Membrane separation technology was applied to prepare high quality persimmon juice from persimmon, which is produced in large quantities in Korea. The influences of time, pressure, and temperature on permeate flux were studied during concentration by reverse osmosis. The chemical components of retentate were also analyzed. The permeate flux was higher as the operating temperature and pressure were increased, and was influenced more strongly by operating pressure than temperature. Maximum concentration by reverse osmosis employed in this study in the oBrix scale was about 30. Retention percentage of sugar in the persimmon juice which was concentrated by membrane separation system was more than 90% and was not influenced by operating conditions. Retention percentage of volatile components in the same process was more than 60%; it was increased as operating temperature was decreased and pressure was increased.

국내에서 과잉 생산되고 있는 감을 이용하며 제품화할 뿐만아니라 고품질화 기술 개발을 위하며 막분리 시스템을 적용하였다. 즉 역삼투법을 이용하여 감과즙을 농축시에 시간, 압력, 공급액의 온도 및 농도가감 과즙의 투과플럭스에 미치는 영향을 조사하고 제품의 성분을 분석하여 다음과 같은 결과를 얻었다. 감 과즙을 역삼투막을 이용하여 농축시에 공정온도가 높고 공정압력이 높을수록 투과유속이 증가하였으며, 온도의 영향보다는 공정압력의 영향이 더 큰것으로 나타났다. 또한 감 과즙의 농도변화에 따른 투과유속의 변화는 공정압력이 낮을수록 더 급격히 저하되었으며, 본 실험에 사용한 역삼투막의 농축한계 농도는 $30^{\circ}Brix$ 전후를 나타내었다. 본 시스템을 이용하여 감 과즙을 농축시에 당의 잔존율은 90% 이상이었으며 공정조건에 큰 영향을 받지 않았다. 또한 휘발성 성분의 잔존율은 60% 이상이었으며, 공급액의 온도가 낮고 공정압력이 높을 때 잔존율이 높게 나타났다.

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