摘要
用膜材质为聚砜的中空纤维膜超滤澄清猕猴桃汁的试验表明，用超滤法生产的猕猴桃清汁，透光率可达９９％，Ｖｃ保存率高，果汁褐变程度小且操作简单，所需时间短。
Freshly squeezed kiwifruit juice was ultrafiltered in a PS hollow membrane system with cut off of 6×10 4 molecular weight.The clear juice got from this system had higher penetration ratio and better colour compared with other clarification methods.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第1期20-22,共3页
Science and Technology of Food Industry
