https://scholars.lib.ntu.edu.tw/handle/123456789/413353
標題: | Mushroom Blanch Water Concentration by Membrane Processes | 作者: | Chiang B.H. CHU C.L. HWANG L.S. |
公開日期: | 1986 | 卷: | 51 | 期: | 3 | 起(迄)頁: | 608-613 | 來源出版物: | Journal of Food Science | 摘要: | Mushroom blanch water was concentrated by ultrafiltration (UF) and reverse osmosis (RO). UF prefiltration was essential in preventing severe fouling during the RO process. When the UF blanch water permeate was processed by RO, linear relationships between pressure and flux were observed at all concentrations tested. The blanch water was concentrated by UF/RO from 2% to 13% total solids at 60¢XC and 120 KPa/5000 KPa operating pressures with flux higher than 15 L/m2 hr. Maximum concentration obtained was approximately 20% total solids with 90% recovery of the nonvolatiles. Recoveries of some major volatiles were above 50%. Panelists could not differentiate the original from the reconstituted blanch waters in sensory evaluations. Copyright ? 1986, Wiley Blackwell. All rights reserved |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413353 | ISSN: | 00221147 | DOI: | 10.1111/j.1365-2621.1986.tb13891.x |
顯示於: | 食品科技研究所 |
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