超滤-反渗透组合膜分离偶联真空浓缩鸡骨素中试

该研究以鸡骨素为原料,中试条件下对比分析了真空浓缩与2种膜组合偶联真空浓缩工艺的优劣。通过测定真空浓缩工艺的浓缩速率和水分去除率,微滤-反渗透和超滤-反渗透组合膜的膜通量、物料损失率、干物质损失率和蛋白损失率,研发了梯度膜分离与真空浓缩偶联的新型骨素浓缩工艺并进行了中试研究。结果显示:真空浓缩前期60 min内可溶性固形物含量升高缓慢,浓缩速率低,耗能大;微滤、超滤、纳滤和反渗透膜分离的物料损失率为0.5%、6.25%、4%、7.1%,干物质损失率为1.6%、19.4%、22.4%、20%,蛋白质损失率分别为35.8%、25.7%、22%、16%,膜通量衰减速率与膜孔径呈现负相关;膜组合结果表明超滤-反渗透膜组合能够提高反渗透膜通量,显著减少物料损失和干物质损失(P0.01)。中试结果表明,超滤-反渗透-真空浓缩工艺耗时110 min,耗资27.85元,耗煤11.018 8 kg,污染气体SO2和NOx的排放量分别为0.010 1 kg和0.014 6 kg。超滤-反渗透-真空浓缩新型工艺缩短了浓缩时间,降低了生产成本,污染气体的排放显著(P0.01)减少,一定程度上实现了节能减排,可以作为一种新型工艺用于鸡骨素浓缩生产。     

膜技术在沼气工程沼液减量化处理中的应用

厌氧发酵产沼气作为主流的能源化技术,在有机废弃物的处理中发挥了重要作用。沼液作为沼气工程的主要副产物,由于其产量大、含水率高,在资源化利用过程中存在储存运输困难、难以及时消纳利用等问题,需要进行减量化处理。利用膜技术浓缩沼液可大幅降低沼液体积,产生大量淡水资源,同时获得含高浓度营养物质的浓缩液,已展现出广阔的应用前景。该研究归纳了厌氧发酵沼液的水质特性,综述了固液分离预处理,微滤(Microfiltration,MF)、超滤(Ultrafiltration,UF)、纳滤(Nanofiltration,NF)、反渗透(ReverseOsmosis,RO)、膜蒸馏(MembraneDistillation,MD)和减压膜蒸馏(Vacuum Membrane Distillation,VMD)等沼液膜浓缩技术,总结了各技术的处理原理及当前国内外研究进展,重点探讨了需解决的关键瓶颈问题,并对膜技术应用于沼气工程沼液减量化处理进行了展望与建议。     

高压脉冲杀菌集成冷冻浓缩加工果汁的工艺

为了最大限度的保留果汁原有的生鲜风味和营养,采用高压脉冲电场杀菌和冷冻浓缩这两种非热加工的集成技术,应用在果汁浓缩加工中,其中高压脉冲电场技术可以有效地抑制微生物生长,而冷冻浓缩可以有效地钝化酶活力。将该系统非热力加工工艺应用于浓缩橙汁,经感官评定分析,结果表明,产品品质明显优于巴氏杀菌橙汁。     

寒冷地区太阳能减压膜蒸馏RO浓水淡化系统设计与试验

针对目前反渗透(reverse osmosis,RO)浓水的零排放以及膜蒸馏产生的蒸汽冷凝及相变热回收问题,该文设计了一套适用于寒冷地区的太阳能减压膜蒸馏RO浓水淡化系统。系统主要由太阳能集热器、膜蒸馏组件、冷凝装置及真空泵等部分组成。该系统在宁夏银川市贺兰县的苦咸水地区进行了试验,对太阳能的集热效果、减压膜蒸馏的RO浓水淡化效果、冷凝装置的冷凝效果及对温室作物的加热效果进行了测试分析。试验表明:所选的太阳能集热器面积基本可以满足全年的膜蒸馏用热,在反渗透淡水池中设计的不锈钢散热盘管长度可以满足蒸汽冷凝要求,在地表以下30~40cm处铺设地热盘管可以满足蒸汽冷凝要求和温室加热需求。在浓水进水温度为80℃、渗透侧真空压力为-0.080MPa时,减压膜蒸馏系统产水量可以达到37.62L/h,但随着膜蒸馏系统运行时间的加长,膜污染加重,产水量逐渐降低,在系统运行了近240h以后,对膜组件进行清洗,清洗后的系统产水量比清洗前提高了近1.5倍。通过试验验证,该系统基本能够满足寒冷地区温室的使用要求。该研究对降低膜蒸馏系统能耗、解决膜蒸馏的蒸汽冷凝及相变热回收、实现RO浓水零排放、减少浓水对环境污染具有重要意义。     

利用集成膜工艺澄清与浓缩紫甘蓝花青素

为实现紫甘蓝花青素活性成分水提液的高效浓缩,该文集成了超滤、纳滤和反渗透膜技术澄清、浓缩紫甘蓝花青素水提液的工艺。采用"总循环模式"和"批处理模式"研究优化操作工艺。测定总花青素、pH值、总可溶性固形物和颜色指标。澄清工艺中:无机陶瓷超滤膜效果较好,较佳工艺为:陶瓷膜、跨膜压力0.3MPa、循环流量40L/min。浓缩工艺中:纳滤膜工作效率略高于反渗透膜,纳滤和反渗透较佳参数分别为跨膜压力1.0MP、循环流量25L/min,跨膜压力1.47MPa、循环流量10L/min。2种工艺均可得到品质优越的花青素浓缩产品。因此逐级膜过滤可利用于花青素的澄清和浓缩,为天然活性成分水提物的非热澄清及浓缩产业化生产提供参考。     

基于正渗透技术的沼液浓缩工艺优化

为解决沼液体积过大,难以实际应用的问题,采用正渗透技术对沼液进行浓缩。通过对不同条件下沼液正渗透浓缩工艺运行性能的研究,发现较优的膜朝向为活性层朝向沼液;错流速度宜采用20.5 cm/s;汲取液宜选择浓度为2 mol/L的MgCl_2溶液。在上述优化条件下将沼液浓缩至5倍。浓缩后的沼液中溶解性有机物、总磷、总氮、氨氮和总钾浓度均显著提高。正渗透膜对上述物质的截留率均达到80%以上。该研究为沼液正渗透浓缩技术的广泛应用提供了一定的技术基础。     

利用海水汲取液的沼液正渗透浓缩技术

为实现沼液浓缩以提高其应用价值,该试验以海水作为汲取液,采用正渗透技术对山东某海滨猪场的沼液进行浓缩。试验结果表明,正渗透浓缩倍数为2时的膜通量最高可达到9.5 L/(m2·h);沼液浓缩后的总含盐量、总钾、总磷、总氮、化学需氧量的回收率均可以达到96.7%以上,在保证较高膜通量的条件下沼液体积最高可减小为原液的1/4;对数据拟合分析的结果表明,在沼液浓缩倍数为3时,正渗透膜具有较高的浓缩效率,可达到3.9 L2/(m2·h·g)。综上,采用正渗透技术对沼液进行浓缩的方式是可行的,这不仅缓解了沼液不能及时消纳所造成的资源浪费,而且还可以提高沼液作为肥料的应用价值。     

基于膜蒸馏的沼液资源化处理研究进展

沼液可占湿法厌氧发酵后发酵剩余物总质量的80%以上,在农田土地承载量和运输成本的双重限制条件下,大型沼气工程的沼液很难通过还田利用的方式进行完全消纳。对沼液实行资源化处理既能减少沼液体积和降低对环境的潜在威胁,还可实现高附加值的资源回收,促进可持续的农业循环经济发展。作为膜分离技术中的重要分支,膜蒸馏在沼液处理过程中具有适应性强、膜污染程度低、避免发泡与快速脱氨等多方面的优势。在沼液处理与农业废弃物资源回收中具有广阔发展前景。为此,该研究从介绍膜蒸馏的基本原理出发,就膜蒸馏处理沼液过程中最核心的氨氮与水分回收部分进行详细的综述,并针对沼液处理过程中的营养物质回收与减量化处理进行了综合分析,最后对膜蒸馏用于沼气工程中的可行性进行简要计算。相比于其他沼液处理技术,膜蒸馏可在低成本与低碳足迹下实现沼液的资源回收与减量化处理,其处理沼液的成本与反渗透过程基本一致。在无外部能源供给的沼气工程中,膜蒸馏更适用于高有机负荷沼液处理,或对反渗透后剩余的高浓度沼液进行处理。     

分子蒸馏浓缩菜籽油脱臭馏出物中维生素E的研究

菜籽油脱臭馏出物(RODD)中富含天然VE,是浓缩VE的重要原料。RODD直接结晶去除甾醇,并在蒸馏温度473K和压力2.66Pa时分子蒸馏脱除重组分。分子蒸馏馏出液经皂化、盐酸酸化、水洗干燥后作为分子蒸馏浓缩VE原料。当分子蒸馏刮膜转速为150rpm、真空度5.3Pa、蒸馏温度403K、进料速率2.068ml/min时,得到含26.32%VE的产品,VE回收率可达69.23%,轻组分FFA回收率达85%。甲酯化-蒸馏方法在蒸馏温度403K时获得30%纯度的VE。     

纳滤膜浓缩绿茶提取液的研究

应用纳滤膜技术进行浓缩绿茶提取液的试验研究，结果表明，膜的渗透通量受绿茶提取液的性质影响很大，并且随操作压力的增大、操作温度的上升而增加，随浓缩时间的延长而减小；茶叶中主要化学成分的截留率随操作压力的增大而增加，随操作温度的上升、浓缩时间的延长而明显下降。改善操作条件，强化茶提取液的预处理可以保证纳滤膜有效地浓缩绿茶提取液。     

Study of the influence of alcoholic fermentation and distillation on the oxygen-18/oxygen-16 isotope ratio of ethanol

A laboratory procedure for the analysis of the oxygen-18/oxygen-16 isotope ratios of ethanol derived from sugars and fruit juices by pyrolysis-isotope ratio mass spectrometry (IRMS) has been applied to the study of isotopic fractionation induced by the isotope effects of fermentation and distillation. For both processes, an experimental model has been established to describe and explain the observed fractionation phenomena. It is shown that reproducible results can be obtained when appropriate analytical conditions are used. Moreover, the ability of ethanol to act as a reliable indicator of the (18)O/(16)O ratio of sugars in orange juice (and therefore to be used as an internal reference for detecting water addition) is demonstrated both in theory and in practice.     

Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions

Orange juice manufactured at industrial scale was subjected to digestion under in vitro gastrointestinal conditions (pH, temperature, and enzyme and chemical conditions) to evaluate the influence of individual industrial processing treatments on flavanone solubility, stability, and ability to permeate through a membrane under simulated physiological conditions. Four industrial processes including squeezing, standard pasteurization, concentration, and freezing were evaluated. Hand squeezing was compared with industrial squeezing. After in vitro gastrointestinal digestion of the orange juices, the flavanones able to permeate through a dialysis membrane, and those remaining in the retentate were evaluated by HPLC as were those present in the insoluble fraction. In all of the assayed orange juices, a high content of precipitated chalcones ( approximately 70% of the total flavanones) was formed under the physiological conditions of the gastrointestinal tract. Hand squeezing provided a higher concentration of flavanones in the permeated fraction and lower transformation to chalcones than industrial squeezing. Standard pasteurization did not influence the solubility and permeability of the orange juice flavanones and chalcones. Industrial concentration did not affect the amount of flavanones able to permeate but decreased the chalcones produced. Juices produced from frozen orange juice contained considerably smaller amounts of both soluble flavanones and insoluble chalcones.     

Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin

In recent years, the use of cyclodextrins (CDs) as antibrowning agents in fruit juices has received growning attention. However, there has been no detailed study of the behavior of these molecules as substances, which can lead to the darkening of foods. In this paper, when the color of fresh banana juice was evaluated in the presence of different CDs, the evolution of several color parameters was the opposite of that observed in other fruit juices. Moreover, a kinetic model based on the complexation by CDs of the natural browning inhibitors present in banana is developed for the first time to clarify the enzymatic browning activation of banana juice. Finally, the apparent complexation constant between the natural polyphenoloxidase inhibitors present in banana juice and maltosyl-beta-CD was calculated (Kci = 27.026 +/- 0.212 mM (-1)).     

Analysis of organic acids in fruit juices by liquid chromatography-mass spectrometry: an enhanced tool for authenticity testing

Organic acid analysis plays a fundamental role in the testing of authenticity of fruit juices. Analytical methods used routinely for organic acids suffer from poor reproducibility, often give false positives/negatives for tartaric acid, and do not offer the possibility of analyte confirmation. There are conflicting reports in the literature on the presence/absence of tartaric acid in pomegranate juice, a potential indicator of adulteration with grape juice. In this work, a method based on stable isotope dilution liquid chromatography-tandem mass spectrometry is described for citric, malic, quinic, and tartaric acid in fruit juices. Validation data including precision and recovery in six types of juice are presented. Tartaric and quinic acids were confirmed in pomegranate juice at concentrations of 1-5 and ～1 mg/L, respectively. These concentrations are much lower than those resulting from adulteration with grape juice and apple juice, respectively, at the 5% level. A separate method for isocitric acid in orange juice based on the single standard addition method is also described.     

Evaluation of phenolic compounds in commercial fruit juices and fruit drinks

The total phenolic content of 13 commercially available fruit juices and juice drinks, selected to represent the most popular juice flavors in the United Kingdom, were analyzed using the Folin-Ciocalteu assay. Individual phenolic compounds were identified and quantified using HPLC-PDA-MS2. The catechin content and degree of polymerization of proanthocyanidins were also analyzed. Purple grape juice contained the largest number of individual phenolic compounds and also the highest concentration of total phenolics. The main components were flavan-3-ols, anthocyanins, and hydroxycinnamates, which accounted for 93% of the total phenolic content. In contrast, white grape juice, which contained principally hydroxycinnamates, had the lowest total phenolic content. Antioxidant activity was measured using the ORAC and FRAP assays, and the data obtained were in broad agreement with total phenol content. In view of the recent findings of the Kame project indicating that long-term fruit juice consumption can provide protection against Alzheimer's disease (Dai et al. Am. J. Med. 2006, 379, 464-475), it is suggested that the protective effects may be enhanced by consumption of a combination of juices rich in phenolics and containing a diverse variety of individual phenolic compounds, namely, juices derived from purple grapes, grapefruit, cranberries, and apples.     

Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.     

Synephrine content of juice from Satsuma mandarins (Citrus unshiu Marcovitch)

Synephrine, the main protoalkaloid in Citrus species, is commonly analyzed as the active component in citrus peel-containing herbal supplements, but the edible parts of mandarins have been largely ignored. The synephrine concentration has been determined in the juices of Citrus unshiu mandarins harvested from 10 different groves located in a major growing region in California. For comparison, the physicochemical properties of the juices, including pH, conductivity, soluble solids content, and titratable acidity, were also measured. The synephrine values among 10 groves ranged from 73.3 to 158.1 mg L (-1). Repeat sampling of fruit from the 10 locations showed that the intragrove variability in synephrine concentrations ranged from 1.0 to 27.7% CV and was grove dependent. Among the physicochemical properties, titratable acidity weakly correlated with synephrine, and for one sample a low maturity index was linked to high synephrine content. The overall mean synephrine concentration of 92.8 mg L (-1) is up to 6-fold higher than values previously determined for orange juices and suggests that mandarin juice could constitute a significant dietary source of synephrine. Furthermore, the results suggest that grove location and maturity affect synephrine content.     

Changes in pectins and product consistency during the concentration of tomato juice to paste

Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during normal commercial production. All samples were diluted with water to 5 degrees Brix and then analyzed for consistency and pectin content. Whole juice consistency, measured with a Bostwick consistometer, decreased through the course of juice concentration, with the largest change occurring early in the process, as the juice was concentrated from 5 to 10 degrees Brix. This decrease in consistency occurred during the production of paste from both hot- and cold-break juices. The change in Bostwick value was correlated with a decrease in the precipitate weight ratio. The loss of consistency during commercial processing was not the direct result of water removal because a sample of this same 5 degrees Brix juice could be concentrated 2-fold in a vacuum oven and then diluted back to 5 degrees Brix with no change in consistency or precipitate ratio. Total pectin content did not change as the juice was concentrated to paste, but the proportion of the total pectin that was water soluble increased. The greatest increases in pectin solubility occurred during the hot break and late in the process where the evaporator temperature was the highest.     

Tetrahydro-beta-carboline alkaloids occur in fruits and fruit juices. Activity as antioxidants and radical scavengers

Tetrahydro-beta-carbolines are biologically active alkaloids that occur and accumulate in mammalian tissues, fluids, and brain, but their ultimate origin or biological role is still uncertain. Four tetrahydro-beta-carboline alkaloids: 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, 1-methyl-1,2,3,4-tetrahydro-beta-carboline, and 6-hydroxy-1-methyl-1,2,3,4-tetrahydro-beta-carboline, are found as naturally occurring substances in some fruit and fruit juices. These compounds occur in the microg/g level in those products, and a characteristic and distinct profile appears to exist depending on the type of fruit and juice involved. Thus, 1-methyl-1,2,3,4-tetrahydro-beta-carboline may appear in tomato, tomato juice, and kiwi; 6-hydroxy-1-methyl-1,2,3,4-tetrahydro-beta-carboline in bananas, pineapple, tomato, and their corresponding juices; and 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in oranges and grapefruits, although it also occurred in most juices. Fruit-occurring tetrahydro-beta-carboline alkaloids acted as antioxidants and free radical scavengers in the ABTS assay when compared with ascorbic acid and Trolox. This suggests that tetrahydro-beta-carboline alkaloids might act as antioxidants when absorbed and accumulated in the body, contributing to the antioxidant effect of fruit products containing these compounds.