摘要
通过测定过滤滤饼常数、透光率及处理前后透明质酸浓度 (CHA)的变化 ,分析讨论了用絮凝法预处理透明质酸发酵液的合理性。实践证明 :透明质酸发酵液经絮凝预处理后 ,不仅可以大大改善发酵液的固液分离效果 ,同时其滤清液的纯度亦有一定幅度的提高 ,在超滤过程中污染程度明显减少 。
The filtration cake constant(K), percentage transmission and, the concentration change of hyaluronic acid in fermentation broth before and after preteatment were investigated The reason for pre treatment of the broth was discussed. It is shown that the solid liquid separation have been improved by flocculation; The purity of supernatant was increased in some content In addition, the pollution during the ultrafiltration was decrease and permeation rate was increased
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第12期16-19,共4页
Food and Fermentation Industries
