湿法磷酸净化制备食品级磷酸氢钙的工艺研究  被引量:3

Studies on Preparation of Food Grade Calcium Hydrogen Phosphate Through Purification of Wet-way Phospharic Acid

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作  者:傅凯 邹涛 

机构地区:[1]广东湛化企业集团公司技术开发部,广东湛江524012

出  处:《化学与生物工程》2003年第z2期12-13,共2页Chemistry & Bioengineering

摘  要:采用连续脱氟和一步脱重金属与砷净化湿法磷酸,得到的磷酸符合食品添加剂要求。最佳净化工艺条件为:初步净化:温度为90℃,脱氟剂(SiO2)用量为磷酸中含F总质量的120%~140%;第二步.净化:温度为10℃以下,SiO2用量为初步净化后磷酸中含F总质量的250%,m(SiO2):m(Na2CO3)=5~10,脱重金属与脱砷剂(Na2S)用量为磷酸中含重金属与砷总质量的280%~300%。并在适当的工艺条件下制得了食品级磷酸氢钙。Wet - way phosphoric acid is purified through deposition of F with continuous method, heavy metals (Pb) and As with one-step method and phosphoric acid meeting for food additives. The optimized conditions of the first step are: temperature is 90℃, content of F deposing agent is 120%- 140% of total F by weight and temperature is under 10 C , content of F deposing agent(SiO2) is 250% of residul F after the first purification, ratio of m (SiO2 )to m(Na2CO3) is about 5-10 and content of Pb and As deposing agent is 280%-300% of total of Ph and As by weight. Moreover, food grade calcium hydrogen phosphate obtained under optimized conditions.

关 键 词:湿法磷酸 净化 食品级磷酸氢钙 

分 类 号:TS202[轻工技术与工程—食品科学]

 

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