CAJ | 학술논문

本文主要研究了膜过滤流速、膜过滤时间、稀释倍数对乳清液脱盐率的影响，同时研究了浓缩液浓度和结晶温度对产品感官指标的影响。并采用正交试验设计对膜过滤流速、膜过滤时间、稀释倍数进行优化，得到膜过滤流速、膜过滤时间和稀释倍数的最佳值分别为：0．9mL／min、60min和3倍。以此结果，通过验证试验制得的乳清粉脱盐率为71．26％。
본문주요연구료막과려류속、막과려시간、희석배수대유청액탈염솔적영향，동시연구료농축액농도화결정온도대산품감관지표적영향。병채용정교시험설계대막과려류속、막과려시간、희석배수진행우화，득도막과려류속、막과려시간화희석배수적최가치분별위：0．9mL／min、60min화3배。이차결과，통과험증시험제득적유청분탈염솔위71．26％。
This paper mainly studies the effect of nanofiltration velocity, nanofiltration time, diluted times on whey desalination rate. And the effect of concentrated solution and crystallizing temperature on the sensory evaluation index of product. Using the orthogonal experiment optimized nanofiltration velocity, nanofiltration time, diluted times, and the best value is respectively： 0.9 ml/min, 60min and three times.