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蘋果酒超濾澄清工藝的響應(yīng)面法優(yōu)化
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“十二五”國家科技支撐計劃資助項目（2012BAD31B01）、國家自然科學基金資助項目（31071550、31711721）和農(nóng)業(yè)部“948”資助項目（2011-G8-3）


Application of Ultra-filtration Technology in Cider Clarification
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    摘要:

    為了改善蘋果酒的澄清度和穩(wěn)定性，采用超濾技術(shù)進行澄清。在單因素試驗的基礎(chǔ)上，采用Box-Behnken響應(yīng)曲面法對影響蘋果酒超濾的關(guān)鍵因素操作壓力、溫度和進料流速進行優(yōu)化探討。結(jié)果表明：3個因素對蘋果酒澄清的影響大小依次為溫度、操作壓力、流速；澄清蘋果酒最佳工藝條件為壓力0.7MPa，溫度24℃，進料流速5.6mL/min。超濾處理后，蘋果酒的透光率為98.72%，膜通量為14.38L/(m2·h)，原酒的固有滋味和品質(zhì)得到了較好保留。

    Abstract:

    In order to improve the clarity and stability of cider, membrane ultra-filtration technology was used for clarification. Box-Behnken response surface methodology (RSM) was adopted to study effect of the key parameters pressure, temperature and feeding velocity on membrane flux. The results indicate that the order of three factors effects on membrane flux are as follow: temperature, pressure, feeding velocity. The optimal levels for cider clearing were obtained, including pressure of 0.7MPa, temperature of 24℃, feeding velocity of 5.6mL/min. Under optimized conditions, the luminousness of cider is 98.72%, the membrane flux is 14.38L/(m2〖DK〗·h), and the flavor and quality of cider are satisfactory.

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王周利,伍小紅,岳田利,張楠,郭彩霞,袁亞宏.蘋果酒超濾澄清工藝的響應(yīng)面法優(yōu)化[J].農(nóng)業(yè)機械學報,2014,45(1):209-213,221. Wang Zhouli, Wu Xiaohong, Yue Tianli, Zhang Nan, Guo Caixia, Yuan Yahong. Application of Ultra-filtration Technology in Cider Clarification[J]. Transactions of the Chinese Society for Agricultural Machinery,2014,45(1):209-213,221.

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  • 收稿日期:2013-01-10
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  • 在線發(fā)布日期: 2014-01-03
  • 出版日期: 2014-01-03
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