草莓汁浓缩过程中纳滤工艺的性能
Performance of nanofiltration process during concentration of strawberry juice.
作者信息
Arend Giordana Demaman, Rezzadori Katia, Soares Lenilton Santos, Petrus José Carlos Cunha
机构信息
1Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC Brazil.
2Department of Food Technology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS Brazil.
出版信息
J Food Sci Technol. 2019 Apr;56(4):2312-2319. doi: 10.1007/s13197-019-03659-z. Epub 2019 Mar 15.
The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia's pore blocking models presented good fitting, with R over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.
本研究的目的是评估草莓汁的微滤和纳滤过程。通过串联阻力、通量下降模型和提取物质量（酚类化合物的保留情况）来评估工艺性能。所得结果表明，浓差极化是纳滤过程中渗透通量的主要阻力，约占总阻力的95%。微滤过程受浓差极化和污垢的影响更大，这两种阻力均接近47%。对于所有过程，赫米亚的孔堵塞模型拟合良好，R值超过0.85。对于一个能提供实际描述的共轭模型（R > 0.76）也观察到了相同的行为。此外，纳滤过程能够保留酚类化合物，证明了该过程用于草莓汁浓缩的有效性。
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