超声波辅助向前透过程:一项关于甜菜汁度的比较研究
1Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570020, India; Academy of Scientific and Innovative Research, Ghaziabad 201002, India.
Ultrasonics
|May 2, 2025
概括
超声波辅助前透 (USFO) 有效地降低了甜菜汁度的内部度极化 (ICP),提高了流量和切割时间. 与USFO5:10相比,USFO 10:5方法显示出更高的ICP缓解,而USFO5:10则显示出更高的ICP缓解.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 膜科学 膜科学 膜科学
背景情况:
- 内部度极化 (ICP) 显著降低了前透度 (FO) 度过程中的效率.
- ICP发生在膜的多孔支层内,因此很难用传统的水力动力学修改来解决.
研究的目的:
- 调查33kHz超声波在减轻甜菜汁FO度期间ICP的有效性.
- 为了比较两个不同的超声波应用模式 (USFO 10:5和USFO 5:10) 对其对ICP和工艺效率的影响.
主要方法:
- 在使用标准FO和超声波辅助FO (USFO) 时,甜菜汁 (5°Brix) 缩到大约61°Brix.
- 测试了两个USFO协议:10分钟的超声波接着5分钟的休息 (USFO 10:5),以及5分钟的超声波接着10分钟的休息 (USFO 5:10).
主要成果:
- 超声波治疗部分减轻了ICP,导致增强的外膜流量和缩短2小时的度时间.
- 在减轻ICP方面,USFO 10:5协议比USFO 5:10协议更有效.
- 虽然提高了流量,但超声波增加了反向吸取盐的透率,并影响了营养质量参数,尽管颜色参数基本保持不变.
结论:
- 超声波是一种可行的策略,可以在甜菜汁的FO度中部分克服ICP.
- 在USFO 10:5应用方法提供了一个更有效的方法来缓解ICP.
- 需要进一步的研究来平衡流量增强与潜在的盐透率增加以及对营养质量的影响.
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