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绿色和可持续的向前透过程用于果汁的度,使用乳酸作为提取溶液
Yuhang Zhao1,2, Chang Liu1,2, Jianju Deng1,2
1School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China.
Membranes
|May 24, 2024
概括
一种新的混合前透膜蒸 (FO-MD) 工艺有效地缩果汁,保存营养和挥发性化合物. 这种可持续的方法为传统技术 (如真空蒸发) 提供了更好的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 分离过程 分离过程.
- 可持续工程 可持续工程
背景情况:
- 传统的缩果汁 (CAJ) 生产方法,如真空蒸发 (VE),降低产品质量,并且耗费大量能源.
- 需要可持续和有效的技术来缩CAJ,保持其营养和感官属性.
研究的目的:
- 研究一种混合前透膜蒸 (FO-MD) 工艺,用于CAJ度.
- 为了评估FO-MD度期间的营养和挥发性化合物的保留.
- 评估抽取溶液和膜的可持续性和可重复使用性.
主要方法:
- 使用混合FO-MD系统,使用乳酸 (L-NaLa) 作为可再生吸水溶液.
- 使用FO工艺将商业果汁缩到65°Brix.
- 通过真空膜蒸 (VMD) 再生了L-NaLa吸取溶液.
- 研究了膜污染和清洁功效.
主要成果:
- 果汁度达到了65°Brix,FO流量为2.5 L·m-2·h-1 .
- 与VE相比,证明了营养和挥发性化合物的优越保留.
- 展示了可逆膜污垢,在水冲洗后的流量恢复率>95%.
- 通过VMD成功再生L-NaLa吸水溶液,流量为7.87 L·m-2·h-1可多次重复使用.
结论:
- 混合FO-MD工艺是一种绿色和有效的CAJ度方法,提高了产品质量.
- 与传统方法相比,这种可持续的方法最大限度地减少了营养损失和能源消耗.
- 可逆污染和可重复使用的吸水溶液有助于该过程的长期可行性.
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