Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane

doi:10.7506/spkx1002-6630-200924046

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 217-220.doi: 10.7506/spkx1002-6630-200924046

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Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane

ZHENG Xiao-jie1，LI Yan1，ZHANG Jing1，SU Xiu-rong2，XU Jing1,*

1. Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China ；
2. Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo 315211, China

Received:2009-07-23 Online:2009-12-15 Published:2010-12-29
Contact: XU Jing1,* E-mail:xujwz@yahoo.com.cn

Abstract

Abstract:

Engraulis japonicus soup was used as the material to explore optimal processing condition of ceramic micro-filtration membrane. Effects of membrane pore size, pressure, temperature and flow rate on filtration efficiency and membrane flux were investigated. The optimal filtration condition was 0.2 μm of membrane pore size, 0.25 MPa filtration pressure, 40 ℃ of filtration temperature, 4.5 m/s of flow rate. The polarization of concentration and contamination of micro-filtration membrane could significantly decrease under this optimal condition, which provided theoretical basis for industrialization of Engraulis japonicus soup through micro-filtration.

Key words: Engraulis japonicus soup, ceramic membrane, micro-filtration, membrane flux

CLC Number:

TS254.4

ZHENG Xiao-jie1，LI Yan1，ZHANG Jing1，SU Xiu-rong2，XU Jing1,*. Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane[J]. FOOD SCIENCE, 2009, 30(24 ): 217-220.

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Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane

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