酱油膜澄清过滤工艺及膜污染机理研究

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• 英文论文题名：Study ofmembrane separation performance in soy sauce microfiltration
• 论文作者：孙晔 ; 侯庆云 ; 林华 ; 刘进昌 ; 邱勇隽 ; 赵黎明
• 英文论文作者：Sun Ye ; Hou Qingyun ; Lin Hua ; Liu jingchang ; Qiu Yongjun ; Zhao Liming ; State Key Laboratory of Bioreactor Engineering ; R&DCenter of Separation and Extraction Technologyin Fermentation Industry ; School of Biotechnology of East China University of Science and Technology ; Shandong Shinho Food Co.Ltd
• 年：2016
• 作者机构：华东理工大学生物工程学院发酵工业分离提取技术研发中心生物反应器工程国家重点实验室;欣和味达美食品有限公司;
• 论文关键词：酱油 ; 澄清 ; 膜污染 ; 阻力模型 ; Hermia模型
• 英文论文关键词：soysauce ; clarification ; membrane fouling ; resistance-in-series-model ; hermia'smodel
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS264.21
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：114k
• 原文格式：O
• 会议级别：全国

摘要

目前膜技术在酱油及传统调味品澄清过滤中的应用越来越广泛,但膜污染造成的通量下降等问题制约着膜技术的应用。为探究酱油微滤过程中膜污染机理,本文针对高盐稀态酿造酱油这一复杂物料体系,选择了M3型号卷式有机微滤膜,在全循环模式下研究了操作条件对膜分离特性的影响,并探讨了膜污染机理。结果表明,在温度50℃,跨膜压差1.2bar,膜面流速0.3m/s的最优条件下,膜的稳态通量达27L/h·m~(-2),酱油滤液基本完全保留了其营养和风味组分,常温储存3个月产品浊度保持在2NTU以下。通过阻力模型计算表明,滤饼层阻力及浓差极化阻力是污染阻力的主要组成部分。改变膜面流速能够显著影响膜污染阻力。膜面流速从0.113m/s升至0.208m/s时浓差极化阻力比例从41.4%下降至11.8%。流速从0.208m/s增大至0.301m/s时滤饼层阻力比例从43.1%下降至35.7%。对酱油通量曲线进行非线性拟合,结果符合Herimia模型中的凝胶形成模型,其污染强度变化与阻力计算结果一致。结果为有效控制酱油膜澄清过程中膜污染问题提供了理论依据。
The cross-flow microfiltration has been widely used in the clarification of soy sauce and traditional condiments at present.However,unavoidably membrane fouling always hinders the membrane performance.In order to clarify the precise fouling mechanism during microfiltration of soy sauce,a spiral polyvinylidene fluoride membrane M3 was used to explore the influences of processing parameters on membrane separation under the total recycle mode.The membrane fouling mechanisms were further investigated.Results showed that soy sauce clarification under the optimal processing parameters(50℃,0.3m/s,1.2bar) resulted in a steady flux of 27Lm-2h-l.The permeate soy sauce nearly preserved the whole nutrition and flavor substances and remained the turbidity values below 2 NTU during 3 months' room temperature storage.Resistance-in-series model analysis showed that cake layer resistance(Re) and concentration polarization resistance(Rcp) were the main components of the fouling resistances,which were affected by crossflow velocity(CFV) significantly.It is noteworthy that when CFV increased from 0.113m/s to 0.208m/s,Rcp/Rt decreased from 48.3%to 9.7%,and when CFV increased from 0.208m/s to0.301 m/s,Rc/Rt decreased from 43.1%to 35.7%.Non-linear fitting method was then used to analysis the fouling mechanisms.Results showed that gel layer formation dominated the membrane fouling.This study provided a theoretical basis for the effective fouling control in soy sauce microfiltration.

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