摘要
搅拌强度对L─谷氨酸结晶的α和β晶型的比例有明显的影响。在不太大的搅拌强度下，提高搅拌强度能明显提高α晶型的相对含量。其机制是搅拌强度增大能显著提高α晶型的成核频率因子和二次成核速率。而搅拌强度超过一定限度则会使β含量有所提高。同时，还发现挡板对α的生成也有促进作用。在不加晶种的结晶操作中，先采用较高的搅拌强度起晶后再采用较低的搅拌强度有晶有利于得到粗大，均匀的α晶体。
It appears that the stirring intensity effect on the relative proportion of α in the presipitate is very remarkable. If stirring intensity (Re) is below 10000, the nucleation rate 0f Q increase relative1y with an increase in stirring intensity. The mechanism is that the kinetic coefficient and the nucleation rate of second nuclei of α increase relatively with an increase in stirring intensity. But beyone the 1imit, the proportion of 5 in the precipitate increase slithly with an increase in stirring instensity. And the fender-board is favorable for nucleation of α.The new mothed, nucleation with strong stirring and growth with wear stiring, is fav0rable f0r larger and more uniform crastals (α) during the crystallization process of L-glutamic acid without seed crystals added.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第6期5-8,共4页
Food Science
关键词
谷氨酸
结晶
搅拌强度
晶型
Glutamic Acid
Crystallization
Stir
Polymorph
