KR20010073834A - Method for clarifying peach juice using ultrafiltration - Google Patents
Method for clarifying peach juice using ultrafiltration Download PDFInfo
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- KR20010073834A KR20010073834A KR1020000002971A KR20000002971A KR20010073834A KR 20010073834 A KR20010073834 A KR 20010073834A KR 1020000002971 A KR1020000002971 A KR 1020000002971A KR 20000002971 A KR20000002971 A KR 20000002971A KR 20010073834 A KR20010073834 A KR 20010073834A
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- ultrafiltration
- peach juice
- juice
- membrane
- resistance
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- 235000013944 peach juice Nutrition 0.000 title claims abstract description 42
- 238000000108 ultra-filtration Methods 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000012528 membrane Substances 0.000 claims abstract description 36
- 239000012510 hollow fiber Substances 0.000 claims abstract description 5
- 230000004907 flux Effects 0.000 abstract description 22
- 239000012466 permeate Substances 0.000 abstract description 17
- 235000010987 pectin Nutrition 0.000 abstract description 5
- 229920001277 pectin Polymers 0.000 abstract description 5
- 239000001814 pectin Substances 0.000 abstract description 5
- 229920002492 poly(sulfone) Polymers 0.000 abstract description 4
- 239000000356 contaminant Substances 0.000 abstract description 2
- 235000015206 pear juice Nutrition 0.000 abstract 1
- 238000004448 titration Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 22
- 238000005352 clarification Methods 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000001914 filtration Methods 0.000 description 5
- 239000011148 porous material Substances 0.000 description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000009285 membrane fouling Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 230000010287 polarization Effects 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036619 pore blockages Effects 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 238000011045 prefiltration Methods 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 한외여과에 의한 복숭아 주스의 청징방법에 관한 것이다. 더욱 상세하게는, 본 발명은 복숭아 착즙액을 한외여과하여 청징화하므로써 탁도를 개선한 복숭아 주스의 청징방법에 관한 것이다.The present invention relates to a method for clarifying peach juice by ultrafiltration. More specifically, the present invention relates to a method for clarifying peach juice by improving the turbidity by clarifying the peach juice by ultrafiltration.
복숭아(Pruns persica L.Bastch)는 사과, 감귤, 감, 포도에 이어 우리나라 5대 과종중의 하나(농림부, 1998)이며, 1982년 이후 1986년까지 그 생산량이 증가하다가 1990년부터 다시 감소하는 경향이 있었다. 1996년에는 그 생산량이 127,540톤이었으며, 그후부터는 다시 점차적으로 증가하는 추세에 있다. 1994년 복숭아의 가공 제품별 원료사용량은 총 24,987톤이며 그중 주스의 가공량은 14,237톤, 넥타의 가공량은 5,086톤, 통조림의 가공량은 4,245톤으로 주스와 넥타 같은 음료의 가공비율이 높은 것으로 나타났다. 복숭아는 숙기에 따라 조생, 중생, 만생종으로 구분이 되며 수분이 많고, 독특한 향기와 감미가 강하여 여름철 생과용으로 알맞을 뿐만 아니라 통조림, 잼, 복숭아 주스, 냉동 복숭아, 건조 복숭아, 복숭아 술, 복숭아 식초 등에 이용된다(한용수, 1997). 요즘 들어서는 복숭아가 오존으로 인한 기관지 점막손상을 막는 효과도 있는 것으로 알려지고 있으며 과육에 들어있는 유기산이 니코틴의 독성을 없애준다고 보고되고 있다. 복숭아는 저장성이 약한 과일이므로 거의 저장하고 있지 않아 주스나 통조림은 성수기에 농축하였다가 희석하여 제품화하게 되었다(이경혜, 이영춘, 1995). 따라서, 상기와 같이 제조된 주스 및 넥타는 육안으로 보기에도 부유물이 많아 소비자의 기호도를 만족시키지 못했다. Prunes ( Pruns persica L. Bastch) is one of the five largest families in Korea, following apples, tangerines, persimmons and grapes (Ministry of Agriculture, 1998), and its production increased from 1982 to 1986 and then decreased again from 1990. There was this. In 1996, its output was 127,540 tons, and since then it has been gradually increasing. In 1994, the total amount of raw materials used in peaches was 24,987 tons, of which 14,237 tons of juice was processed, 5,086 tons of nectar was processed, and 4,245 tons of canned food was processed. appear. Peaches are classified into premature, rebirth, and mankind according to maturity. They are juicy, have a unique scent and sweetness, and are suitable for summer raw fruits. (Han Yong, 1997). Nowadays, peach has been known to prevent bronchial mucosal damage caused by ozone, and it is reported that organic acids in the flesh eliminate the toxicity of nicotine. Since peaches are poorly stored fruits, they are rarely stored, and juices and canned foods are concentrated and diluted in peak seasons (Lee Kyung-hye, Lee Young-chun, 1995). Therefore, the juice and nectar prepared as described above have a lot of floats even with the naked eye, and did not satisfy the consumer's preference.
본 발명자들은 복숭아 착즙액을 여과하여 탁도를 낮추므로 복숭아 주스의 품질을 높이고자 연구한 결과, 복숭아 착즙액의 농축 및 청징공정으로 막분리 공정인 한외여과 공정을 적용시켜 고품질 복숭아 주스를 제조하므로써 본 발명을 완성하였다.The present inventors studied to improve the quality of the peach juice by filtering the peach juice to lower the turbidity, by applying the ultrafiltration process of membrane separation by the concentration and clarification process of the peach juice by producing a high quality peach juice The invention was completed.
본 발명의 목적은 복숭아 착즙액을 한외여과하여 청징화하므로써 탁도를 개선한 복숭아 주스의 청징방법을 제공함에 있다.An object of the present invention is to provide a clarification method of the peach juice by improving the turbidity by clarifying the peach juice by ultrafiltration.
본 발명의 상기 목적은 폴리설폰 재질의 중공파이버를 장착한 막이 설치된 한외여과 모듈에 복숭아 착즙액을 투과시켜 한외여과하면서 시간경과에 따른 투과 플럭스 변화와 막오염도를 측정하였으며 고유막저항, 총저항 및 겔층저항을 측정하였다. 이어서, 한외여과를 거쳐 청징화한 복숭아 주스의 탁도, 당도 및 적정산도를 측정하고 청징화 하기 전의 복숭아 착즙액과 그 결과를 비교하므로써 달성하였다.The object of the present invention was to measure the permeate flux change and membrane fouling with time and ultrafiltration through the filtration of peach juice to an ultrafiltration module equipped with a polysulfone hollow fiber membrane. Gel layer resistance was measured. Subsequently, the turbidity, sugar content and titratable acidity of the peach juice clarified through ultrafiltration were measured, and this was achieved by comparing the results with the peach juice before clarification.
이하, 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
도 1은 본 발명 한외여과 시스템의 모식도를 나타낸다.Figure 1 shows a schematic diagram of the ultrafiltration system of the present invention.
도 2는 다양한 온도 조건의 한외여과 시스템내에서 복숭아 주스의 투과 플럭스(permeate flux)에 미치는 압력의 영향을 나타낸다.2 shows the effect of pressure on the permeate flux of peach juice in an ultrafiltration system at various temperature conditions.
도 3은 다양한 압력과 온도 20℃ 조건의 한외여과 시스템내에서 시간경과에 따른 투과 플럭스(J)와 총저항(Rt) 변화를 나타낸다.Figure 3 shows the change in permeation flux (J) and total resistance (R t ) over time in an ultrafiltration system at various pressures and temperatures of 20 ° C.
도 4는 다양한 압력과 온도 35℃ 조건의 한외여과 시스템내에서 시간경과에 따른 투과 플럭스(J)와 총저항(Rt) 변화를 나타낸다.4 shows the change in permeation flux (J) and total resistance (R t ) over time in an ultrafiltration system at various pressures and temperatures of 35 ° C.
도 5는 다양한 압력과 온도 50℃ 조건의 한외여과 시스템내에서 시간경과에 따른 투과 플럭스(J)와 총저항(Rt) 변화를 나타낸다.5 shows the change in permeation flux (J) and total resistance (R t ) over time in an ultrafiltration system at various pressures and temperatures of 50 ° C.
본 발명은 막면적 0.8m2, 분획 분자량 30,000인 폴리설폰 재질의 중공파이버(hollow fiber)를 장착한 한외여과 모듈에 펙틴처리한 복숭아 착즙액을 투과시켜 한외여과하므로써 청징화된 복숭아 주스를 제조하는 단계; 상기 한외여과 공정시, 시간경과에 따른 투과플럭스(permeate flux)변화를 측정하여 막 오염도를정량화하는 단계; 한외여과 공정에 의한 복숭아 착즙액을 청징화하면서 고유막저항, 총저항 및 겔층저항을 측정하여 정량화하므로써 한외여과시 분리조건에 따라 가장 효율적으로 사용할 수 있는 분리막을 선정하는 표준자료를 마련하는 단계 및; 상기 한외여과하여 청징화한 복숭아 주스의 탁도, 당도 및 적정산도를 측정하고 동일한 방법으로 청징화하기 전의 복숭아 착즙액의 탁도, 당도 및 적정산도를 측정하고 그 결과를 비교하는 단계로 구성된다.The present invention is to produce a clarified peach juice by permeating the pectin-treated peach juice solution to an ultrafiltration module equipped with a hollow fiber of polysulfone material having a membrane area of 0.8 m 2 and a molecular weight of 30,000 fractions. step; Quantifying membrane fouling by measuring a change in permeate flux over time during the ultrafiltration process; Preparing standard data to select the most efficient membrane according to the separation conditions during ultrafiltration by quantifying by measuring the high membrane resistance, total resistance and gel layer resistance while clarifying the peach juice by the ultrafiltration process; and ; Measuring the turbidity, sugar and titratability of the peach juice clarified by ultrafiltration and measuring the turbidity, sugar and titratable acidity of the peach juice before clarification by the same method and comparing the results.
본 발명에서 한외여과하여 청징화된 복숭아 주스에는 통상의 식품첨가제가 첨가될 수 있다.In the present invention, a conventional food additive may be added to the peach juice clarified by ultrafiltration.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 1: 복숭아 착즙액의 한외여과Example 1 Ultrafiltration of Peach Juice
본 실시예에 사용한 복숭아 착즙액은 복숭아 마쇄액을 펙틴처리 한 것으로 냉동 보관하면서 사용하였다. 한외여과 청징 시스템은 도 1에 나타낸 바와 같이 배치 시스템 형태로서 시료탱크는 스테인레스 스틸(stainless steel) 항온조로 자동 온도조절이 가능하도록 하였으며, 시료중 불순물을 제거하고 막의 오염을 방지하고자 펌프 도입부에 5㎛ 섬유 예비 여과기를 설치하였다. 펌프를 거친 시료는 막을 통과하여 다시 시료탱크 내로 환류되어지도록 하였다. 한외여과 모듈은 유효 막면적이 0.8㎡, 분획분자량 30,000인 폴리설폰(polysulfone) 재질의 중공 섬유질(hollow fiber;Sunkyung Industries, Korea)를 장착하여 실험을 수행하였으며 공정압력 1.0, 1.5, 2.0 bar, 공정온도 20, 35, 50℃로 청징화를 수행하였다. 각 공정이 끝난 뒤에는 먼저 증류수로 세척한 후 0.1N NaOH 용액으로 시스템 전체를 세척하고, 20∼30분 동안 증류수를 다시 흘려보낸 뒤 초기 증류수의 투과유속과 비교하여 순수 투과량을 95이상 회복시켜 실험을 수행하였다. 이때, 공정압력과 공정온도에 따른 투과 플럭스 변화는 도 2에 나타낸 바와 같았다. 공정온도 20℃에서 공정압력이 1.0에서 2.0bar로 높아짐에 따라 투과 플럭스도 2.93에서 4.28L/㎡hr으로, 35℃에서는 4.11에서 6.38L/㎡hr로, 50℃에서는 4.75에서 6.98L/㎡hr로 압력이 증가함에 따라 1.5배정도 투과 플럭스가 높게 나타남을 알 수 있었으며 압력 상승에 따라 투과 플럭스가 거의 직선적으로 증가하는 경향을 나타내었다.The peach juice solution used in this example was pectin-treated, and was used while frozen. The ultrafiltration clarification system is a batch system type as shown in FIG. 1, and the sample tank is capable of automatic temperature control with a stainless steel thermostat, and removes impurities from the sample and prevents contamination of the membrane. A fiber prefilter was installed. The pumped sample was allowed to pass through the membrane and back to the sample tank. The ultrafiltration module was equipped with polysulfone hollow fiber (Sunkyung Industries, Korea) with an effective membrane area of 0.8㎡ and molecular weight of 30,000.The process pressure was 1.0, 1.5, 2.0 bar, process Clarification was carried out to temperatures 20, 35 and 50 ° C. After each process, first wash with distilled water and then wash the whole system with 0.1N NaOH solution, flow distilled water again for 20-30 minutes, and recover the pure water permeation rate over 95 compared with the permeate flow rate of initial distilled water. Was performed. At this time, the permeate flux change according to the process pressure and the process temperature was as shown in FIG. As the process pressure increases from 1.0 to 2.0 bar at a process temperature of 20 ° C, the permeate flux also increases from 2.93 to 4.28 L / m 2 hr, from 4.11 to 6.38 L / m 2 hr at 35 ° C., and from 4.75 to 6.98 L / m 2 hr at 50 ° C. As the furnace pressure increased, the permeate flux was about 1.5 times higher, and the permeate flux increased almost linearly with the increase in pressure.
실험예 1: 한외여과 공정시 투과플럭스 변화Experimental Example 1 Permeation Flux Change during Ultrafiltration
본 실험예에서는 상기 실시예 1에서 실시한 한외여과막의 오염 정도를 정량화하여 각각의 공정조건에 따른 막오염 특성을 고찰하고자 이상적인 분리막과 용액에 대해 적용할 수 있는 IIagen-Poiseuille식에 접근하여 투과플럭스(J) 변화에 의한 저항 값들을 구하였으며 투과플러스(J)를 구하는 식은 하기 수식(I)과 같다.In this experimental example, in order to quantify the degree of contamination of the ultrafiltration membrane in Example 1, and to investigate the membrane fouling characteristics according to the respective process conditions, the permeate flux (IIagen-Poiseuille) can be applied to the ideal separation membrane and solution. J) The resistance values due to the change were obtained, and the formula for calculating the transmission plus (J) is shown in Equation (I) below.
상기 식(I) 중, εs는 표면 공극률(surface porocity), Dp는 세공의 지름, △P는 막투과압력, △X는 분리막 스킨층(skin layer)의 두께, η은 동점도(Dynamic viscosity)이다. εs, Dp, △X는 분리막에 대한 고유한 값이므로 이들 전체를 고유막저항(Intrinsic membrane resistance;Rm)으로 묶어 하기 수식(Ⅱ)로 나타냈다.In the formula (I), ε s is the surface porosity, Dp is the pore diameter, ΔP is the membrane permeation pressure, ΔX is the thickness of the membrane skin layer, η is the dynamic viscosity to be. Since ε s , Dp, and ΔX are inherent values for the separator, all of them are represented by the following formula (II) by tying them together with Intrinsic membrane resistance (Rm).
실험결과, 도 3∼5에 나타낸 바와 같이 투과 플럭스는 시간이 경과함에 따라 감소하다가 더 이상 회복되지 않았다. 특히 공정온도 50℃에서는 초기 플럭스는 높게 나타났지만 20분 경과후 투과 플럭스가 급격히 감소되었는데 이는 다른 공정온도에서보다 겔층 형성이 더욱 심하게 일어났다는 것을 알 수 있었다. 또한 막오염 현상은 시간이 경과함에 따라 저항 값이 상승하는 것을 볼 수 있었으며 압력이 높을수록 저항 값이 더 크게 나타나는 현상을 볼 수 있었다. 그러나 도 4에서는 시간에 따른 총저항의 변화가 도 3, 4와는 다른 양상을 보였지만, 막오염이 진행될수록 흐름에 대한 저항, 즉 저항 값은 증가하였고 이에 따라 투과 플럭스는 시간이 경과되면서 감소하게 됨을 알 수 있었다.As a result, as shown in FIGS. 3 to 5, the permeate flux decreased over time and no longer recovered. In particular, at the process temperature of 50 ℃, the initial flux was high, but after 20 minutes, the permeate flux decreased sharply, indicating that the gel layer formation was more severe than at other process temperatures. In addition, the membrane fouling phenomenon could be seen that the resistance value increases with time, and the higher the pressure, the greater the resistance value. However, in FIG. 4, the change in the total resistance with time was different from that in FIGS. 3 and 4, but as the membrane contamination progressed, the resistance to flow, that is, the resistance value increased, and thus the permeate flux decreased with time. Could know.
실험예 2: 한외여과 공정시 고유막저항, 총저항 및 겔층저항 변화Experimental Example 2: Changes of the Intrinsic Film Resistance, Total Resistance and Gel Layer Resistance in the Ultrafiltration Process
본 실험예에서는 실시예 1에서 실시한 한외여과 공정에 의한 복숭아 착즙액을 한외여과하면서 각 공정조건에 따른 고유 막저항, 겔층 저항 및 직렬저항을 모델을 적용하고 정량화하였다. 회분식 한외여과에 사용된 각 분리막에 대한 고유막저항 값(Intrinsic membrane resistance; Rm)은 사용하지 않은 분리막을 초순수에 하루 이상 담가두어 보관액을 완전히 제거한 후 초순수를 사용하여 1.0bar에서 투과시켜 이 때의 투과 플럭스를 하기 수식(Ⅲ)에 대입하여 Rm을 측정하였다.In the present experimental example, while filtration of the peach juice by the ultrafiltration process performed in Example 1, the intrinsic membrane resistance, gel layer resistance and series resistance according to the process conditions were applied and quantified. Intrinsic membrane resistance (Rm) for each membrane used in batch ultrafiltration was immersed in the ultrapure water for at least one day to completely remove the storage solution and then permeated at 1.0 bar using ultrapure water. Rm was measured by substituting the flux of flux into the following formula (III).
또 실제 용액의 한외여과에서 발생하는 투과 플럭스의 감소 원인들에는 분리막의 표면 위에 형성되는 농도분극에 의한 분극층 저항, 표면 위에 가역적으로 쌓이게 되는 케이크의 저항, 세공 막힘에 의한 저항, 분리막의 흡착에 의한 저항 등이 있는데 이들 저항들을 고려하여 실제 한회여과 실험의 종료시점에서의 투과 플럭스에 의한 총 저항(Total membrane resistance, Rt)을 하기 수식(Ⅳ)와 (Ⅴ)에 의해 구하였다.In addition, the causes of the decrease in the permeate flux in the ultrafiltration of the solution include the polarization layer resistance due to the concentration polarization formed on the surface of the membrane, the resistance of the cake reversibly accumulated on the surface, the resistance due to pore blockage, and the adsorption of the membrane. There is such as by resistance was determined by these resistors and to the consideration of the total resistance (total membrane resistance, R t) by the permeate flux at the end of the actual hanhoe filtration experiments formula (ⅳ) and (ⅴ).
겔층 저항(Gel resistance; Rε)은 세공 막힘, 비가역적인 표면과 세공흡착에 의한 저항, 농도분극층에 의해 형성된 저항, 막 표면 위에 쌓이게 되는 케이크 층 저항의 합을 말하며 총저항과 고유 막저항의 차이로 구할 수 있으며 그 식은 하기 수식(Ⅵ)이다.Gel resistance (Rε) is the sum of the pore blockage, the irreversible surface and pore adsorption, the resistance formed by the concentration polarization layer, and the cake layer resistance accumulated on the membrane surface. It is obtained by the following formula (VI).
실험결과, 표 1에 나타낸 바와 같이 분리막 종류에 따라서는 막의 고유저항에 차이를 보이기도 하는데 본 발명에서는 청징을 수행하기 전 각각의 막 고유저항을 측정하였다. 각 공정조건에 따라 차이는 있었지만 거의 비슷한 저항 값을 나타내었다. 공정압력이 낮을수록 총저항이 낮게 나타남을 알 수 있었다. 또한 공정온도의 영향을 살펴보면 온도가 높으면 저항값도 높았다. 이는 막 오염물질이 되는 입자성 물질의 용해도가 높아져 막 세공에 막히거나 흡착되는 정도가 심해졌기 때문으로 겔층 저항은 압력에 상관없이 온도 50℃일 때 가장 높은 값을 나타내었으며, 총저항에 대한 겔층 저항의 변화를 살펴보면 0.74∼0.94로 공정압력과 온도가 높을수록 차지하는 비율이 커지게 되는 것을 알 수 있다. 이는 압력과 온도 증가에 의해 투과플럭스는 많아지게 되지만 막 표면의 케이크 층이 압축되고 막 자체의 압밀화 현상이 일어났기 때문이다.As a result, as shown in Table 1, there are differences in the resistivity of the membrane depending on the type of separator. In the present invention, the resistivity of each membrane was measured before clarification. Although there were differences according to each process condition, they showed almost similar resistance values. The lower the process pressure, the lower the total resistance. In addition, the effect of the process temperature, the higher the temperature, the higher the resistance value. This is because the degree of solubility of particulate matter, which is a membrane contaminant, increases, which increases the degree of blockage or adsorption in the membrane pores. Thus, the gel layer resistance is the highest at a temperature of 50 ° C regardless of pressure. Looking at the change in resistance, it can be seen that the higher the process pressure and temperature, the higher the process ratio and the higher the ratio. This is because the permeate flux is increased by increasing pressure and temperature, but the cake layer on the surface of the membrane is compressed and condensation of the membrane itself occurs.
실험예 3: 복숭아 착즙액 및 주스의 이화학적 특성Experimental Example 3: Physicochemical Properties of Peach Juice and Juice
복숭아 착즙액 및 한외여과하여 얻은 주스의 수용성 고체(soluble solid)는 굴절당도계(ATAGO N-1E, Japna)를 사용하여 °Brix로 나타내었고, 적정산도(titratable acidity)는 페놀프탈레인을 지시약으로 해서 pH 8.4가 될 때까지 0.1N NaOH로 적정하여 구연산(citric acid)로 산출하였으며, 탁도(turbidity)는 분광광도계(spectrophotemeter;DUKSAN MECASYS OPTIZEN Ⅱ+, Korea)를 사용하여 650㎚에서 측정하였다. 실험결과, 표 2에 나타낸 바와 청징 전후 복숭아 착즙액의 °Brix, 적정산도(titratable acidity)는 약간 낮아지는 경향이었는데 이는 펙틴이나 그외 부유 고형물이 막 세공을 통과하지 못하기 때문에 투과액의 농도가 낮게 나타났다. 탁도(Turbidity)는 수용성 펙틴이나 펄프 입자들이 막 세공을 통과하지 못함으로서 청징전보다 월등히 개선되어 한외여과에 의한 청징효과는 탁월한 것을 알 수 있었다.The soluble solids of the peach juice and the ultrafiltration were expressed in ° Brix using a refractometer (ATAGO N-1E, Japna). Titrated with 0.1 N NaOH until it was calculated as citric acid (citric acid), the turbidity (turbidity) was measured at 650nm using a spectrophotometer (spectrophotemeter; DUKSAN MECASYS OPTIZEN II +, Korea). As a result, as shown in Table 2, ° Brix and titratable acidity of peach juices before and after clarification tended to be slightly lower. This is because the concentration of permeate is low because pectin or other suspended solids cannot pass through the membrane pores. appear. Turbidity was significantly improved than before clarification because the water-soluble pectin or pulp particles did not pass through the membrane pores, so the clarification effect by ultrafiltration was excellent.
이상, 상기 실시예를 통하여 설명한 바와 같이, 본 발명은 복숭아 착즙액을 한외여과하여 청징화하므로써 탁도가 월등히 개선된 복숭아 주스를 제조하는 뛰어난 효과가 있고 온도와 압력에 따라 분리막을 선정할 수 있으므로 식품산업상 매우 유용한 발명인 것이다.As described above, the present invention has an excellent effect of producing peach juice with much improved turbidity by filtration and clarification of the peach juice by ultrafiltration and the separation membrane can be selected according to temperature and pressure. It is an industrially useful invention.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0137671A1 (en) * | 1983-09-06 | 1985-04-17 | Philip Morris Incorporated | Production of juice concentrates |
| WO1991006226A1 (en) * | 1989-11-01 | 1991-05-16 | Novo Nordisk A/S | Method for production of a fruit or vegetable juice concentrate |
| KR930019148A (en) * | 1992-03-31 | 1993-10-18 | 박정윤 | Method for manufacturing heat-free clarification and vegetable juice |
| KR950007721A (en) * | 1993-09-20 | 1995-04-15 | 박준익 | Method of Making Peach Granule Juice |
| CN1143480A (en) * | 1996-01-31 | 1997-02-26 | 中华全国供销合作总社济南果品研究所 | Ultra filtering clarifying process for producing technique of fruit juice |
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2000
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0137671A1 (en) * | 1983-09-06 | 1985-04-17 | Philip Morris Incorporated | Production of juice concentrates |
| WO1991006226A1 (en) * | 1989-11-01 | 1991-05-16 | Novo Nordisk A/S | Method for production of a fruit or vegetable juice concentrate |
| KR930019148A (en) * | 1992-03-31 | 1993-10-18 | 박정윤 | Method for manufacturing heat-free clarification and vegetable juice |
| KR950007721A (en) * | 1993-09-20 | 1995-04-15 | 박준익 | Method of Making Peach Granule Juice |
| CN1143480A (en) * | 1996-01-31 | 1997-02-26 | 中华全国供销合作总社济南果品研究所 | Ultra filtering clarifying process for producing technique of fruit juice |
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