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首页> 外文期刊>International Journal of Dairy Technology >A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying.
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A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying.

机译：将反渗透，纳滤和超滤作为干燥前脱脂奶浓缩工艺的比较。

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摘要

Skim milk was concentrated by reverse osmosis (RO), nanofiltration (NF) and ultrafiltration (UF) and the retentates were spray-dried. The resulting powders were reconstituted to 25% TS and sterilised to evaluate their heat stability. Reverse osmosis led to maximum retention of calcium, a fall in pH for its retentate and its reconstituted powder. All RO powders produced a weak gel on heating. Some calcium was lost during NF and a greater amount during UF. Their resulting reconstituted powders had a higher pH than those produced by RO. Powders produced by UF showed poor heat stability. Only one powder produced by NF showed good heat stability. This could be improved by addition of stabilisers at appropriate addition rates
机译：脱脂奶通过反渗透（RO），纳滤（NF）和超滤（UF）进行浓缩，并将截留物喷雾干燥。将得到的粉末复溶至25％TS，并灭菌以评估其热稳定性。反渗透导致最大程度的钙保留，其保留物和重构粉的pH值下降。所有RO粉末在加热时均产生弱凝胶。 NF期间损失了一些钙，UF期间损失了更多的钙。他们得到的重组粉末的pH值比RO生产的粉末更高。 UF生产的粉末显示出差的热稳定性。 NF生产的仅一种粉末显示出良好的热稳定性。通过以适当的添加量添加稳定剂可以改善这一点

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