Maltose Concentration by Ultrafiltration

• 作者: WANG Hong-bo
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 麦芽糖浆 糖浓度 延长保质期 超滤膜 膜浓缩 集聚效应 修复效果 高麦芽糖
• 年，卷（期）: 2012,（1）
• 页码范围: 23-24
• 页数: 2页
• 分类号: TS236.2

摘要

[Objective] The aim was to study on effect of maltose concentration by ultrafiltration.[Method] 40% and 15% maltose syrups were concentrated using ultrafiltration membranes at molecular weight of 6 000 Da in order to study on concentration effect of maltose and restoration effect of membranes property through backflushing.[Result] When 40% maltose was concentrated with the membrane,membrane flux weakened rapidly and pores blocked.In contrast,when 15% maltose was concentrated with the same membrane,the membrane flux was high and weakened very slowly.Dextrose equivalent(DE) and luminousness changed from 43% and 91%T before filtration to 50% and 98%T after filtration,respectively.[Conclusion] The research provides a practical method to improve transparency of maltose products and extend quality guarantee period.