安徽农业科学2012，Vol.40Issue(3)：1469-1471,3.
超声强化糖汁电絮凝脱色的研究
Study on Enhancing Electrolytic flocculation Decoiorization of Syrup by Ultrasound
摘要
Abstract
[Objective] The study aimed to discuss the enhancing action of the ultrasound on the electrolytic decolorization of syrup. [ Method] The syrup at about 15°Bx was prepared with the red sugar and the distilled water at the mass ratio of 15: 85 and the effects of the static flocculation sedimentation after the syrup electrolysis, the ultrasonic treatment after the syrup electrolysis, the ultrasonic collaborative with the syrup electrolysis treatment on the syrup decolorization effect. [ Result] The syrup decolorization rate could reach 39. 8% when the static flocculation sedimentation was for 50 min after the syrup electrolysis treatment, while that was 36% when the flocculation sedimentation was enhanced by the ultrasound immediately after the syTup electrolysis for 6 min and under the ultrasound power of 195 W and the ultrasound time of 120 s, which shortened the flocculation time greatly and that was 32. 7% under the ultrasound power of 97.5 W, the ultrasonic collaborative with syrup electrolysis for 6 min, which was higher than 27.9% decolorization rate obtained by the single electrolysis treatment. [ Conclusion] The ultrasound could enhance the flocculation sedimentation after the syrup electrolysis or enhance the electrolytic decolorization process of the syrup.关键词
超声/电解/糖汁/脱色Key words
Ultrasonic/ Electrolysis/ Syrup/ Decolorization分类
轻工纺织引用本文复制引用
黄永春,黄卫春,关瑞晨,杨锋..超声强化糖汁电絮凝脱色的研究[J].安徽农业科学,2012,40(3):1469-1471,3.基金项目
广西高校优秀人才资助计划项目(桂人教[2009]62号) （桂人教[2009]62号）
广西自然科学基金项目(桂科自0832063). （桂科自0832063）
