作　　者： ; ; ; (王艳丽）;

机构地区： 四川省吉香居食品有限公司四川眉山620039

出　　处： 《中国调味品》 2011年第7期45-47,68,共4页

摘　　要： 分析了膜孔径、水温、操作压强及净化时间对微滤膜净化泡菜用水的影响,通过比较净化水的流通量及净化水的物化指标,发现膜孔径、操作压强越大,水温越高,净化水的流通量越大,但随着净化时间增加,净化水的流通量呈下降趋势;微滤净化可有效降低水中的悬浮物、细菌总数及pH值,当膜孔径大于0.2μm对水的总硬度影响较小。总之,微滤对泡菜用水有很好的除菌和去除悬浮物的净化效果。 Effect of membrane pore size,water temperature,operating pressure and purification time on purifying pickles used water,was analyzed by comparing purified water flux and physical chemical properties of water.Results indicated that the greater the membrane pore size and the operating pressure,the higher the temperature,lead to the greater flux of purified water,but as purification time increased,purified water flux decreased;micro-filtration can effectively reduce the suspended solids,total bacteria and pH values of running water,but the total water hardness was not decreased when membrane pore size is less than 0.2 μm.In a word,micro-filtration can purify pickles used water effectively by eliminating total bacteria and suspended substance.

关 键 词： 泡菜 微滤 水净化 无机膜

领　　域： [轻工技术与工程] [轻工技术与工程]