한국식품저장유통학회지 (Food Science and Preservation)
- 제6권4호
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- Pages.424-428
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- 1999
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
복숭아 주스의 한외여과시 겔층형성에 따른 막오염 특성
The Effect of Gel Layer Formation on Fouling Characteristics in Ultrafiltration of Peach Juice
초록
복숭아 착즙액을 분획분자량 30,000인 hollow fiber를 사용하여 공정압력 1.0, 1.5, 2.0 bar, 공정온도 20, 35, 5
The performance of a 30K polysulfone membrane for clarification of depectinized peach juice was studied Ultrafiltration of peach juice could minimize to loss of flavor and many compounds and was expected to effectively remove precipitation and suspended solid. The results showed that permeate flux increased with the increase of operating pressure and temperature. The permeate flux declined continuously as the process time increased. The values of soluble solid and titratable acidity of permeate were decreased or were at the same level, the turbidity was largely decreased. Total resistance decreased with lower temperature and lower pressure.