纳滤技术在酱油脱盐中的应用
Application of nanofiltration technology in desalination of soy sauce
查看参考文献17篇
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文摘
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分别对NF270,NF,NF90,Desal-5DL 4种纳滤膜的酱油脱盐性能进行了考查,并选择脱盐效果较好的NF270进一步研究了操作条件,包括稀释倍数、通量、温度和pH值等对酱油纳滤脱盐效果的影响.实验结果表明,随着酱油原液稀释倍数的增加,盐和氨基酸态氮的透过率都呈上升趋势,酱油原液先稀释一倍再浓缩至原体积后的脱盐率约为53%,氨基酸态氮损失率约为19%,可溶性无盐固形物损失率约为5%;随着过膜通量的增加,跨膜压力升高,脱盐率基本不变而氨基酸态氮损失率减小;温度上升对脱盐率无明显影响,但大大增加了氨基酸态氮的损失率,且膜污染加剧;pH值上升可以减小跨膜压力,但使得氨基酸态氮和可溶性无盐固形物损失率明显上升,而脱盐率变化不大. |
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其他语种文摘
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Desalination of soy sauce was investigated with four nanofiltration membranes including NF270,NF,NF90 and Desal-5 DL.NF270 was chosen to further study the effect of dilution factor(DF),permeate flux,temperature and pH value on the desalting performance.The results showed that the removal ratios(or loss ratios) of NaCl and amino nitrogen(AN) increased with the increase in DF.When the diluted soy sauce(DF=1) was concentrated to its original volume,the loss ratios of NaCl,AN and soluble solids excluding sodium chloride(SSESC) were about 53%,19% and 5%,respectively.Moreover,the increase in permeate flux resulted in the reduction of AN loss and the ascend of trans-membrane pressure(TMP).When temperature rose,the loss ratio of AN increased significantly and membrane fouling became much severer.With increasing pH,TMP decreased while the loss ratios of AN and SSESC increased obviously.However,temperature,pH and permeate flux showed little effect on NaCl removal. |
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来源
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膜科学与技术
,2009,29(4):85-90 【核心库】
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关键词
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纳滤
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酱油
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氨基酸态氮
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可溶性无盐固形物
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脱盐
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地址
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中国科学院,过程工程研究所, 生化工程国家重点实验室, 北京, 100080
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语种
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中文 |
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文献类型
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研究性论文 |
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ISSN
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1007-8924 |
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学科
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化学工业 |
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基金
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国家863计划
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文献收藏号
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CSCD:3669810
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参考文献 共
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