作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2009年第22期33-36,共4页

摘　　要： 为进一步推动南瓜作物的深加工及高附加值生产,采用自行研制的全自动超滤浓缩中试系统对南瓜多糖溶液进行超滤浓缩,分别考察超滤温度、超滤时间、超滤压力及进料液浓度对超滤膜通量的影响,发现膜通量随温度和压力的增加而增大,随超滤时间和料液浓度的增加而减小。对超滤膜的污染情况也进行研究,发现随膜使用时间的延长,超滤过程将造成难以恢复的膜污染。 In order to promote the deep processing of pumpkin and obtain a high value-added pumkin products,the ultrafiltration of pumpkin polysaccharide（PP） solution was carried out using a self-designed pilot-scale ultrafiltration system,and the permeation flux varying with temperature,time,pressure and feeding concentration was measured.Moreover,the membrane pollution during the ultrafiltration was revealed.Results indicated that permeation flux exhibited an increase with increasing temperature and pressure but a decrease with increasing time and feeding concentration,and a membrane pollution difficult to recover may occur due to prolonged operating time.

关 键 词： 超滤 浓缩 南瓜多糖

领　　域： [轻工技术与工程] [轻工技术与工程]