Full-Text Search:
Home|About CNKI|User Service|中文
Add to Favorite Get Latest Update

Application of membrane separation technology in the concentration of tomato juice

GAO Hui1,AN Xing-cai1,ZHU Xia2,SHENG Wen-jun2,ZHANG Peng1,WANG Wen-zheng1(1.Gansu Institute of Membrane Science and Technology,Lanzhou 730020;2.Collage of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)  
The membrane separation has the characteristics of simple structure,easy operation,without heating,lower energy consumption,and faster speed.The technology is widely adopted in food industry.The principle and characteristic of membrane separation were introduced in this paper.The merit and shortcoming,application and trend were reviewed on the four type of membrane separation technology including tubular osmosis,centrifugal separation with rolled osmosis,ceramic microfiltration with rolled osmosis and the direct osmotic concentration in the processing of tomato paste,in order to explore a new method for improving the technique in the concentration of tomato juice.
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©CNKI All Rights Reserved