摘要
本实验研究了防腐剂在糖用消泡剂中的添加量与防腐效果的关系,比较了3类不同活性成分的防腐剂对糖用消泡剂的防腐效果,结果表明,WFB杀菌剂和DM-1防腐剂分别在添加量为3.6g/kg和6.0g/kg时的防腐效果较好,为生产单位解决产品的防腐问题提供一定的参考价值。
The relationship between the addition amount of preservatives for antifoaming agent in sugar factory and antiseptic effect was studied. Three different active ingredients of the preservatives＇ antiseptic effect were compared on the antifoaming agent in sugar factory. Results showed that the best antiseptic effect was obtained when the addition amount of WFB bacteriostatic agent was 3.6 g/kg and DM- 1 preservative was 6.0 g/kg, which provided references for solution of antiseptic problems in antifoaming agent.
出处
《甘蔗糖业》
2010年第1期35-39,共5页
Sugarcane and Canesugar
关键词
糖用消泡剂
防腐剂
防腐效果
Antifoaming agent in sugar factory
Preservatives
Antiseptic effect
