Applied Biological Chemistry
- 제43권1호
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- Pages.24-28
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- 2000
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
한외여과를 이용한 사과식초의 청징화와 투과특성
Clarification of Apple Vinegar by Ultrafiltration and Flux Charcateristics
- Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of University Taegu-Hyosung) ;
- Chung, Ho-Duck (Department of Food Science and Technology, Kyungpook National University) ;
- Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University) ;
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Youn, Kwang-Sup
(Department of Food Science and Technology, Catholic University of University Taegu-Hyosung)
- 발행 : 2000.02.29
초록
사과식초의 청징효과를 얻고자 한외여과 공정을 수행하여 각 공정변수가 투과플럭스에 미치는 영향과 막저항특성을 검토하고 투과액의 품질을 비교 분석하였다. 한외여과시 압력과 flow rate에 따른 투과 플럭스의 변화는
This study was conducted to evaluate the effect of ultrafiltration (UF) process variables on permeate flux and membrane resistance and to clarify apple vinegar for quality improvement. Apple vinegar was clarified in a laboratory ultrafiltration system with hollow fiber membrane made of polysulfone and MWCO 30,000 and 10,000. The permeate flux increased with the increase of flow rate and the optimum pressure was