甘蔗混合汁低温气浮澄清技术研究
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摘要
通过正交试验,分析了影响混合汁气浮澄清过程的主要影响因素,结果表明,混合汁加热温度是混合汁气浮澄清过程最主要的影响因素,较好的澄清试验条件为混合汁加热温度55℃,制泡时间15 s,PAM添加量为2.5 mg/L。
By orthogonal experiments, the main factors affecting the mixed juice flotation clarification process are analyzed. The result shows that the heating temperature is important factors in the clarify process. The better clarify condition is as followings: the mixed juice heating temperature of 55 ℃, the system soak time of 15 s, the PAM dosage of 2.5 mg/L.
By orthogonal experiments, the main factors affecting the mixed juice flotation clarification process are analyzed. The result shows that the heating temperature is important factors in the clarify process. The better clarify condition is as followings: the mixed juice heating temperature of 55 ℃, the system soak time of 15 s, the PAM dosage of 2.5 mg/L.
引文
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[2]霍汉镇.现代制糖化学与工艺学[M].北京:化学工业出版社,2008,1(1):178-179.
[3]钟伟,王锐,谭宝枝.低温磷浮工艺在碳酸法糖厂生产上的应用[J].广西轻工业,2002(3):5-7.
[4]何华柱,杨振仙,周洪祥,等.甘蔗糖厂混合汁烟道气饱充上浮工艺探讨[J].甘蔗糖业,2009(4):27-30.
[5]SARIR E M,DONADO R VILLANUEVA C A,BOGHARI A,et al.The application of process aids to improve the performance at sulfitation and refining sugar factories[J].International Sugar Journal,2014(4):338-341.
[6]ZHEN GANG ZHAO,XIANG HE,SHU JUAN YU,et al.Optimizing conditions for dextranase application of sugarcane mixed juice using response surface methodology[J].International Sugar Journal,2014(2):36-41.
[7]王颉.试验设计与SPSS应用[M].北京:化学工业出版社,2007,1(1):13-132.