摘要
研究了碳酸铵和氢氧化钙反应对糖液的澄清脱色效果。考查了碳酸铵用量、氢氧化钙用量、PAM用量、反应时间等因素对脱色率的影响,在单因素实验的基础上运用正交实验对澄清工艺进行优化,结果表明,最佳澄清脱色条件为:碳酸铵质量为0.9 g;氢氧化钙质量为1.1 g;PAM质量分数为6μg/g;反应时间为15 min。在此条件下,脱色率达到52.9%,利用Zeta电位理论对絮凝机理进行了初步的探讨。
The decolorizing effect of sugar by reaction of ammonium carbonate and calcium hydroxide on decolorizing is studied.The influences of amounts of ammonium carbonate,calcium hydroxide and PAM,and reaction time on the decoloration efficiency are investigated.To optimize the reaction condition,the experiment is arranged by orthogonal design on the basis of analyzing single factor.The optimum condition of reaction is obtained as follows：0.9 g,1.1 g,and 6 μg/g of the dosage of calcium hydroxide,ammonium carbonate and PAM,respectively,15 minutes of the reaction time.Under the optimal condition,the clarification rate may achieve 52.9％.The mechanism of flocculation is discussed via the theory of Zeta electric potential.
出处
《现代化工》
CAS
CSCD
北大核心
2014年第3期74-77,共4页
Modern Chemical Industry
基金
国家自然科学基金资助项目(31060219)
关键词
赤砂糖
碳酸铵
氢氧化钙
ZETA电位
brown granulated sugar
ammonium carbonate
calcium hydroxide
Zeta electric potential
