摘要
介绍了果汁浓缩技术的发展现状,包括真空蒸发技术、冷冻浓缩技术、膜技术在果汁浓缩过程中的应用,以及各浓缩技术的研究的现状;膜技术中,重点介绍了渗透蒸馏、膜蒸馏及集成膜技术的发展现状;比较了各浓缩技术的优缺点。从果汁市场的扩大和产品质量要求的角度指出了膜技术在果汁行业中的应用前景。
Recent development of juice concentration technology, including the application of vacuum evapora- tion, freeze concentration, membrane technology in concentrated fruit juice process was summarized as well as the de- velopment situation. Osmotic distillation, membrane distillation and integrated membrane technology are illustrated. And their advantage and disadvantages were compared. From the perspective of the juice market expansion and prod- uct quality , membrane technology application future was also proposed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第7期131-135,共5页
Food and Fermentation Industries
关键词
果汁浓缩
真空蒸发
冷冻浓缩
膜技术
concentrated fruit juice, freeze concentration, vacuum evaporation, membrane technology
