酱油膜澄清过滤污染机理研究

发布时间：2018-02-28 00:00

本文关键词： 酱油微滤膜污染 Hermia模型　出处：《食品与机械》2017年05期 　论文类型：期刊论文

【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。
[Abstract]:Membrane filtration technology is being used more and more in the clarification process of traditional fermented products such as soy sauce, but the raw material composition of soy sauce is complex and membrane fouling is more serious. At present, the mechanism of membrane fouling in the clarification filtration of soy sauce is not clear. Through the linear fitting of flux curve to Hermia theoretical model, the complete clogging and intermediate clogging in the process of soy sauce microfiltration are explored. The effects of standard clogging and cake clogging on membrane fouling. The results showed that the membrane fouling in the early stage of soy sauce filtration was controlled by multiple mechanisms (complete clogging, intermediate clogging). On the basis of this, the effects of transmembrane pressure difference, membrane surface velocity and operating temperature on filter cake layer pollution were investigated. The results showed that the membrane surface velocity increased from 0.06 m / s to 0.30 m / s, and the Kgl value of the filter cake model decreased from 6.03 脳 10 ~ 8 s / m ~ (2) to 6.28 脳 10 ~ (7) s / m ~ (2). The fouling of the filter cake layer was significantly reduced. This study can provide a theoretical basis for the control of membrane fouling and the cleaning of filter membrane in the process of soy sauce clarification and filtration.
【作者单位】：华东理工大学生物工程学院;华东理工大学发酵工业分离提取技术研发中心;华东理工大学生物反应器工程国家重点实验室;
【基金】：国家自然科学基金(编号:31371725) 国家“863”计划项目(编号:SS2014AA021202)
【分类号】：TQ028.8;TS264.21

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