摘要
本研究发现电渗析用于橙汁降酸处理,对橙汁各成分影响有所不同,在一定范围内橙汁理化指标的变化随pH值升高而变大。电压、流速以及温度是影响电渗析分离效果的重要因素,电渗析降酸最佳条件为:电压60V,流速550L/h,温度为15℃。
The present study results indicate that electrodialysis has differents effects on ingredients of orange juice, and their change tendencies are related to pH. pH is regarded as controlling index of deacidification. Voltage, flow rate and temperature have effects on isolation efficiency of electrodialysis, and the optimum parameters are voltage of 60 V, flow rate 550 L/h and temperature 15 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期175-178,共4页
Food Science
基金
“十一五”国家科技攻关项目(2001BA501A08)
农业部结构调整重大技术研究项目(04-09-02B)
关键词
橙汁
糖酸比
降酸
电渗析
orange juice
sugar-acid ratio
deacidification
electrodialysis
