| 响应面法优化电渗析乳清脱盐技术参数 |
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| 引用本文： | 井雪莲,;张金东,;张丽萍.响应面法优化电渗析乳清脱盐技术参数[J].中国酿造,2014(5):62-66. |
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| 作者姓名： | 井雪莲 ;张金东 ;张丽萍 |
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| 作者单位： | [1]黑龙江八一农垦大学食品学院,黑龙江大庆163319; [2]黑龙江省飞鹤乳业有限公司,黑龙江齐齐哈尔161800 |
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| 基金项目： | “十二五”国家科技支撑计划项目（2011BAD09B01） |
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| 摘 要： | 试验探讨了利用电渗析技术应用于乳清脱盐技术的具体参数,采用4因素5水平二次回归正交旋转组合试验设计研究了乳清液脱盐的最佳优化工艺条件。选择电渗析工作电流、进料量、进料流速及进料温度进行单因素试验,并验证回归模型的显著性。结果表明,乳清液脱盐的最佳工艺条件为电渗析工作电流为45A、进料量26%、进料流速112mL/min、进料温度36℃,将含盐量为9%的乳清液降低到2.5%,脱盐率达到72%。
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| 关 键 词： | 电渗析技术 乳清液 脱盐 |
Optimization of whey desalination with electrodialysis by response surface methodology |
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| Affiliation: | JING Xuelian, ZHANG Jindong, ZHANG Liping (1. College of Food Science, Heilongiiang Bayi Agricultural University, Daqing 163319, China; 2.Heilongjiang Province Flying Crane Dairy Industry Co. Ltd., Qiqihaer 161800, China) |
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| Abstract: | The definite parameters of electrodialysis desalination technology used in whey were discussed, and the processing condition was optimized by five levels of four factors quadratic regression orthogonal rotation combination design. The factors ofelectrodialysis electric current, feed concentration, feed rate, and feed temperature were selected for single-factor test, and the significance of regression model was verified. The results showed that the optimum conditions were as follows： electrodialysis electric current 45 A, feed rate 112 ml/min, feed concentration 26%, and feed temperature 36℃. The salt content in whey reduced from 9% to 2.5%, and the desalinization rate was 72%. |
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| Keywords: | electrodialysis technology whey desalination |
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