- 作者: 蔣丙煌; 潘萬德
- 作者服務機構: 國立台灣大學食品科技研究所
- 中文摘要: 膜分離技術一般包括超過濾,逆滲透,以及電透析三種方式。超過濾是用來從液體中分離或濃縮大分子成分,如蛋白質等。逆滲透則可將小分子成份與水分離。以上兩種膜分離技術是利用壓力差為驅動力。電透析則是利用帶正電或負電荷的膜,將液體上帶電荷的離子分離或濃縮。 本文即討論上述三種膜分離技術之加工原理,並且闡述它們在食品加工上之應用範圍及方式。
- 英文摘要: The membrane separation technology is usally referred to the unit operations including ultrafiltra-tion (UF), reverse osmosis (RO), and electrodialysis (ED). The ultrafiltration is to separate or concentratemacromolecules from a solution. Reverse osmosis, however, removes almost exclusively the water. BothUF and RO use hydraulic pressure as the driving force to effect a separation. Electrodialysis, on the otherhand, relies on electrical force and ion exchange membranes to separate charged ionic species. In thisarticle, the basic principles of the three membrane separation techniques are discussed. Their applicationsin various food processes are also illustrated.
- 中文關鍵字: membrane separation; ultrafiltration; reverse osmosisl; electridialysis; food
- 英文關鍵字: --