采用正渗透技术浓缩了番茄汁,研究了不同温度下,NaCl汲取液浓度对番茄汁浓缩速率的影响。实验结果表明:渗透速率随着温度升高而加快,当温度超过一定值时,渗透速率反而降低,随着NaCl溶液浓度的升高,渗透速率增加,浓缩时间大大缩短,最后浓缩番茄汁糖度可达到32°Brix。

Forward osmosis is rely on the solution's pressure difference,it is low energy consuming and an efficient solution for fruit concentration. This paper introduces the forward osmosis application in tomato juice processing. different levels of sodium chloride( 6% ~ 26%,w / w) as an alternative osmosis agent on tomato juice concentration rate influence was explored at different temperature including ambient temperature. Through a series of comparison,it was observed that the penetration rate was accelerate as the temperature rises; however,when the temperature exceeded a certain value,the penetration rate decreased. Furthermore,with the sodium chloride solution concentration increased,the osmosis rate increased,and concentration time was shortened,the tomato juice was concentrated up to total soluble solids content of 32°Brix at ambient temperature.