柑桔汁反渗透浓缩的研究

柑桔汁反渗透浓缩的研究饮料技术食昌科技一饮||I技术l～。稻桔汁反渗透浓缩的研究钟海雁。袁列江。李忠海。王熊(1．中南林学院绿色食品研究所株洲·412006；2．北京市食品研究所100005)ReverseOsmosisConcentrationofOrangeJuiceZHONGHal—yanIYUANLie-jiangILIZhong—lmiWANGXiom~(1．TheGreenFoodInstiuteofCental—SOUtllForestryUniversitv，Zhuzhou，412006；2．BeijingFoodInstitute100005)Abstract：Reverseosmosis(RO)concentrationoforangejuiceseparatedbyultmfiltrationwasresearched．ResultsindicatedthatmembraneRO一1wastherightmembranefororangejuiceROconcentration．TheoptionalROoperatingconditionsareP=4．5MPa，T=40andS=lm／sandorangejuiceWasconcentratedto23~Bxinthiscondition．Both0．1％NaOHand0．5％UIOsolutionsareexcellentscursforROmembranewashing．IngredientsofmixedjuiceafterseparationandconcentrationwereanalyzedandtheconclusionWasthatorangejuiceconcentratedbymembraneseparationtechnologyWasfeasidle．Keywords：concentration，membranewashing，orangejuice，reverseosmosis摘要：对超滤分离后的柑桔汁进行反渗透浓缩研究。实验找到了适合柑桔汁浓缩的反渗透膜RO一1，同时确定反渗透浓缩的适宜工作条件为：P=4．5MPa，T=40，S=1m／s，柑桔汁可浓缩到23。Bx。分别用0．1％NaOH和0．5％U10溶液清洗反渗透膜，其膜通量能完全恢复。通过分析比较柑桔原汁和