逆浸透圧法によるミカン果汁の濃縮

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  • Studies on Concentration of Orange Juice by Reverse Osmosis Process
  • ギャク シントウアツホウ ニヨル ミカン カジュウ ノ ノウシュク

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Reverse osmosis is a membrane process which has advantages over other means of removing water from juices.<BR>Orange juice was concentrated with cellulose acetate membranes to illustrate the advantages and the current limitations of the process, and following results were obtained: In the process of concentration by this method, some organic acids in the juice permeated through the membrane. This phenomena seems to be good for an improvement of taste of juice. (2) On the retention of membrane stability, about two times concentration was most appropriate. (3) The pressure of operation was suitable in the range of less than 55kg/cmcm2.(4)The flow rate of juice in the system was appropriated in the speeds of 2.5l/min. Flux decline was hardly observed throughout all the periods of process.

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