摘要
本文以赤砂糖回溶糖汁为研究对象,探讨基于原位生成氢氧化镁的二级气浮法实现对糖汁高效脱色的可行性。以脱色率为指标,通过单因素实验和正交试验,考察氧化镁用量、pH、磷酸浓度、亚硫酸用量、温度等因素对糖汁脱色率的影响,并结合Zeta电位、XRD、SEM表征,对相关机理进行了探讨。结果表明,糖汁脱色的最佳工艺条件为:pH11.3,氧化镁用量500 mg/L,磷酸浓度450 mg/L,亚硫酸用量150 mg/L,温度70℃。在此条件下,糖汁的脱色率高达91.51%。原位生成氢氧化镁的Zeta电位为正值,呈较高的正电荷,通过静电中和吸附糖汁中带负电荷的色素等非糖杂质。脱色过程以一次气浮中原位生成氢氧化镁的吸附作用为主。气浮法可高效分离糖汁中吸附色素后的氢氧化镁。研究结果可为发展绿色高效的镁法制糖工艺提供新的依据。
This study investigated re-dissolved red granulated sugar juice and evaluated the feasibility of achieving efficient decolorization using a two-stage flotation process based on in situ formed magnesium hydroxide.The single-factor and orthogonal experiments were used to analyze the effects of magnesium oxide dosage,pH,phosphoric acid dosage,sulfite dosage,temperature,and other variables on the decolorization rate.The mechanism through zeta potential measurements,X-ray diffraction,and scanning electron microscopy were explored.Results showed that,under the optimal conditions,which included a pH level of 11.3,a magnesium oxide concentration of 500 mg/L,a phosphoric acid concentration of 450 mg/L,a sulfurous acid concentration of 150 mg/L,and a temperature of 70°C,the process achieved a decolorization rate of 91.51%.The in-situ formed magnesium hydroxide exhibited a positive zeta potential,indicating a high positive charge that neutralized and adsorbed negatively charged non-sugar impurities,such as pigments,in sugar juice through electrostatic interactions.During the first air flotation,magnesium hydroxide primarily adsorbed these impurities to achieve decolorization.The air flotation method efficiently separated the pigment-laden magnesium hydroxide from the sugar juice.These findings could provide new evidence for developing green and efficient magnesium-based sugar refining processes.
作者
程昊
唐婷范
蒙秋柏
李利军
CHENG Hao;TANG Tingfan;MENG Qiubai;LI Lijun(Guangxi Liuzhou Snail Flour Engineering Technology Research Center,Guangxi Key Laboratory of Green Processing of Sugar Resources,College of Biology and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry,Nanning 530004,China)
出处
《食品工业科技》
北大核心
2025年第18期266-271,共6页
Science and Technology of Food Industry
基金
广西自然科学基金重点项目(2019GXNSFDA245025)
广西自然科学基金面上项目(2022GXNSFAA035490)
国家自然科学基金地区科学基金项目(31560466)
广西糖资源绿色加工重点实验室主任基金(GXTZYZR202202)。
关键词
赤砂糖
清净
氢氧化镁
二级气浮
糖汁脱色
red granulated sugar
magnesium oxide
in-situ formed magnesium hydroxide
two-stage air floatation
decolorization of sugar juice
