文献类型：期刊文献

中文题名：酱油膜澄清过滤污染机理研究

英文题名：Study of membrane fouling mechanism in soy sauce clarification

作者：孙晔[1,2,3];姚磊[1,2,3];赵黎明[1,2,3]

机构：[1]华东理工大学生物工程学院,上海200237;[2]华东理工大学发酵工业分离提取技术研发中心,上海200237;[3]华东理工大学生物反应器工程国家重点实验室,上海200237

年份：2017

卷号：33

期号：5

起止页码：65

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD2017_2018】；

基金：国家自然科学基金(编号:31371725);国家"863"计划项目(编号:SS2014AA021202)

语种：中文

中文关键词：酱油;微滤;膜污染;Hermia模型

外文关键词：Soy sauce; Microfiltraion; Membrane fouling; Hermia model

摘要：膜过滤技术正越来越多地应用到酱油等传统发酵制品的澄清过程中,但酱油原料成分复杂,膜污染较为严重,并且目前酱油澄清过滤中膜污染机理尚不清晰。该研究通过通量曲线对Hermia理论模型的线性拟合,探究酱油微滤过程中完全堵塞、中间堵塞、标准堵塞和滤饼层堵塞4种污染机制对膜污染的影响程度。结果显示酱油过滤初期较短时间内膜污染是由多种机制(完全堵塞、中间堵塞)联合控制,在此后较长时间滤饼层污染是造成通量下降的主要机制。在此基础上,进一步探究了跨膜压差、膜面流速、操作温度对滤饼层污染的影响,结果显示膜面流速从0.06 m/s上升至0.30m/s,滤饼层模型参数Kgl值从6.03×108 s/m^2下降至6.28×107 s/m^2,滤饼层污染显著降低。该研究可为酱油澄清过滤过程中膜污染的控制及清洗滤膜提供理论依据。
Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex com- ponents and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mecha- nism hasn＇t been clarified. In this work, membrane fouling mecha- nisms was systematically investigated by fitting the flux curve to Hermla model. Results= At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating con- ditions to membrane fouling were further studied Results showed that when crossflow velocity increase from 0.06 m/s to 0.30 m/s, the value cake layer formation mechanism constant decreased from 6.03× 10^8 s/m^2 to 6. 28× 10^7 s/m^2. This research provided theoretical basis in reducing membrane fouling and optimize membrane cleaning procedure.