不同预处理方式对柠檬果汁超滤澄清效果和膜污染情况的影响
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摘要
利用超声辅助果胶酶法和超滤技术相结合对柠檬果汁进行澄清。以柠檬汁的透光率、果胶含量为指标,讨论不同预处理方式对柠檬果汁超滤澄清效果和膜污染情况的影响。结果表明,采用切割分子量为50 kDa的聚丙烯腈(PAN)超滤膜澄清果汁,不同预处理方式对超滤膜的稳定通量大小的影响规律是酶+超声处理>酶处理>未经酶+超声处理,其稳定通量分别为30、33.5和13 L·m~(-2)·h~(-1)左右。较优的操作压力可确定为0.1 MPa,此时柠檬汁的果胶含量为0.5%,透光率约99.6%,处理效果较好。超声辅助果胶酶法澄清果汁,有利于提高果汁的透光率,并且在后续膜处理过程中,对于提高超滤膜的通量和缓解膜污染都有显著的效果。
The clarification of lemon juice was carried out by the combination of ultrasonic-assisted pectinase and ultrafiltration technology. The degree of clarification and pectin content of lemon juice were used as evaluation indexes to discuss the effect of different pretreatment methods on the clarification effect and membrane fouling. The results showed that when a polyacrylonitrile(PAN)ultrafiltration membrane with molecular weight cut off(MWCO)50 kDa was adopt to clarify lemon juice,the influence of different pretreatment methods on the stable ultrafiltration flux was that enzyme plus ultrasonic treatment>enzyme treatment>without enzyme and ultrasonic treatment,the corresponding flux was about 30,33.5 and 13 L·m~(-2)·h~(-1). The optimal operating pressure was determined as 0.1 MPa. Meanwhile,the pectin content of lemon juice was 0.5% and the light transmittance was 99.6%,which indicated the treatment effect reached best. The ultrasonic-assisted pectinase clarifying the juice is conducive to improve the clarity of juice,and in the subsequent membrane treatment process,it has a significant effect on improving the flux of ultrafiltration membrane and reducing the membrane fouling effect.
The clarification of lemon juice was carried out by the combination of ultrasonic-assisted pectinase and ultrafiltration technology. The degree of clarification and pectin content of lemon juice were used as evaluation indexes to discuss the effect of different pretreatment methods on the clarification effect and membrane fouling. The results showed that when a polyacrylonitrile(PAN)ultrafiltration membrane with molecular weight cut off(MWCO)50 kDa was adopt to clarify lemon juice,the influence of different pretreatment methods on the stable ultrafiltration flux was that enzyme plus ultrasonic treatment>enzyme treatment>without enzyme and ultrasonic treatment,the corresponding flux was about 30,33.5 and 13 L·m~(-2)·h~(-1). The optimal operating pressure was determined as 0.1 MPa. Meanwhile,the pectin content of lemon juice was 0.5% and the light transmittance was 99.6%,which indicated the treatment effect reached best. The ultrasonic-assisted pectinase clarifying the juice is conducive to improve the clarity of juice,and in the subsequent membrane treatment process,it has a significant effect on improving the flux of ultrafiltration membrane and reducing the membrane fouling effect.
引文
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[16]吴燕华,李楠,刘文力.超滤膜在果汁加工中的应用研究[J].广东化工,2006,33(3):57-59.
[17]P M Chornomaz,C Pagliero,J Marchese,et al.Impact of structural and textural membrane properties on lemon juice clarification[J].Food and Bioproducts Processing,2013(91):67-73.
[18]崔彦杰,李鸥,王丁.超声波清洗膜污染技术的研究进展[J].清洗世界,2016,32(6):37-40.
[19]金丽梅,白静,刘伟.柠檬果汁超声辅助果胶酶澄清工艺研究[J].饮料工业,2018,21(4):50-55.
[20]万国福,车振明,谷绒,等.果胶原料(柠檬皮)预处理研究[J].食品科技,2006(2):123-126.
[21]王立正,贾福晨,李梁,等.苹果梨果汁澄清工艺研究[J].保鲜与加工,2017,17(6):47-50,55.
[22]张启伟,孙丽华,吕静静,等.不同材质及不同截留分子量超滤膜对二级出水中污染物的去除研究[J].工业安全与环保,2018,44(9):13-19.
[23]王周利,伍小红,岳田利.苹果酒超滤澄清工艺的响应面法优化[J].农业机械学报,2014,45(1):209-213,221.
[24]A Cassano,L Donato,E Drioli.Ultrafiltration of kiwifruit juice:Operating parameters,juice quality and membrane fouling[J].Journal of Food Engineering,2007(79):613-621.
[2]王鸿飞,李元瑞,师俊玲.果胶酶在猕猴桃果汁澄清中的应用研究[J].西北农业大学学报,1999,27(3):107-109.
[3]陈渝,李远志,黄苇.果胶酶处理和超滤相结合加工澄清型果汁[J].饮料工业,2004,7(6):21-23.
[4]王鸿飞,李元瑞,师俊玲.壳聚糖在猕猴桃果汁澄清中的应用研究[J].食品工业科技,1997(4):18-20.
[5]王岸娜,王璋.猕猴桃澄清果汁加工工艺研究[J].食品科技,2013(3):54-56,59.
[6]许键.澄清型蜜柚芦柑复合果汁加工工艺研究[D].集美大学,2014.
[7]徐启杰,孙楠,李伟.活性白土/壳聚糖复合物吸附剂对果汁的澄清作用研究[J].化学试剂,2017,39(3):247-250,312.
[8]冯文婕,蔡邦肖.果汁生产中膜技术的应用[J].食品科技,2006(10):14-18.
[9]朱峰,高孔荣.超滤技术的应用[J].湖南食品与发酵,1995(2):27-30.
[10]耿敬章,仇农学.膜分离技术及其在果汁加工中的应用[J].食品工业,2005(2):36-38.
[11]张慧敏,李远志.青梅汁超滤过程中操作参数对膜通量影响的研究[J].食品科技,2015,40(12):77-80.
[12]金振宇,杨宏志.中空纤维超滤膜澄清蓝莓果汁工艺研究[J].食品与机械,2014,30(5):260-264.
[13]龚彦文,申艳敏,程雪妮.橙汁超滤澄清工艺研究[J].食品科技,2010,35(7):131-134.
[14]D Saura,N Marti,M Valero,et al.Separation of aromatics compounds during the clarification of lemon juice by cross-flow filtration[J].Industrial Crops and Products,2012(36):543-548.
[15]魏诗瑶,郝丹.膜分离技术在果汁加工中的应用[J].科技创新与应用,2015(23):94.
[16]吴燕华,李楠,刘文力.超滤膜在果汁加工中的应用研究[J].广东化工,2006,33(3):57-59.
[17]P M Chornomaz,C Pagliero,J Marchese,et al.Impact of structural and textural membrane properties on lemon juice clarification[J].Food and Bioproducts Processing,2013(91):67-73.
[18]崔彦杰,李鸥,王丁.超声波清洗膜污染技术的研究进展[J].清洗世界,2016,32(6):37-40.
[19]金丽梅,白静,刘伟.柠檬果汁超声辅助果胶酶澄清工艺研究[J].饮料工业,2018,21(4):50-55.
[20]万国福,车振明,谷绒,等.果胶原料(柠檬皮)预处理研究[J].食品科技,2006(2):123-126.
[21]王立正,贾福晨,李梁,等.苹果梨果汁澄清工艺研究[J].保鲜与加工,2017,17(6):47-50,55.
[22]张启伟,孙丽华,吕静静,等.不同材质及不同截留分子量超滤膜对二级出水中污染物的去除研究[J].工业安全与环保,2018,44(9):13-19.
[23]王周利,伍小红,岳田利.苹果酒超滤澄清工艺的响应面法优化[J].农业机械学报,2014,45(1):209-213,221.
[24]A Cassano,L Donato,E Drioli.Ultrafiltration of kiwifruit juice:Operating parameters,juice quality and membrane fouling[J].Journal of Food Engineering,2007(79):613-621.
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