摘要
试验以赤砂糖回溶糖浆(糖汁)为研究对象,以脱色率为指标,探究了锌盐加入量、体系pH、体系温度以及反应时间四个因素对糖汁脱色率的影响,利用响应面分析法对最佳条件进行优化。在单因素试验基础上选取试验因素与水平,根据中心组合(Box-Behnken)试验设计原理采用三因素三水平进行响应面分析,考察了各个因素及交互作用对脱色率的影响,同时获得二次多项式回归方程的预测模型。结果表明,试验的最佳条件为:锌盐用量800mg·L~(-1)、体系p H 8.0、体系温度75℃、反应时间10 min。在此条件下,糖汁的脱色率高达81.75%。采用扫描电子显微镜(SEM)、红外光谱(FT-IR)、Nano-ZS 90型纳米粒度和ZETA电位分析仪对氢氧化锌进行了表征,并初步探讨了相关机理。
By taking the remelt syrup of brown granulated sugar(sugar juice) as the research object and the decolourization ratio as the indicator, in this experiment, we explored the effects of zinc salt dosage, system pH, system temperature and reaction time on the decolourization ratio of syrup, and optimized the optimal condition by using response surface analysis.The experimental factor and level was selected on the basis of single factor experiment, and the response surface analysis was based on three-factor and three-level by utilization of Box-Behnken design principle, so as to investigate the impact of multiple factors on the decolourization ratio, and acquire the prediction model of quadratic polynomial regression equation. The results showed that the optimal condition was 800 mg·L~(-1) dosage of zinc salt, system pH 8.0, system temperature 75 ℃ and reaction time 10 min. Under this condition, the decolourization ratio of syrup can reach up to 81.75%. Also employ SEM, FT-IR,Nano-ZS 90 nano particle size and ZETA potentiometric to analyze the characterization of the alum floc, and to make an initial exploration into the correlative mechanism.
引文
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