氨基酸溶液电渗析脱盐过程的研究  

Study on the desalination of am/no acid solution by electrodialysis

作　　者：赵婧[1] 冯骉[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2005年第8期57-60,共4页Science and Technology of Food Industry

基　　金：2004年教育部科学技术研究重点项目资助课题(104091)

摘　　要：测定了不同浓度和流速下的盐水和氨基酸盐溶液的极限电流密度,分析了浓度、流速、氨基酸含量等因素对电渗析极限电流密度的影响,提出了描述电渗析特性的数学模型。初步研究了应用电渗析对氨基酸盐溶液进行处理时,流速和电压对脱盐率和氨基酸回收率的影响,用较低的流速在接近极限电流密度的条件下操作能达到最好的分离效果。The limiting current density of salt solution with and without amino acid of different concentrations under different flow rates were measured. The influences of salt concentration, flow rate and amino acid concentration on the limiting current density of electrodialysis were studied. A model was proposed to describe the electrodialysis. The influences of flow rate and electrical voltage on the desalting ratio and the recovery of amino acid were examined during the electrodialysis of mixed solution of salt and amino acid. Working at a lower velocity but a current density close to the limiting current density good separation result was obtained.

关 键 词：电渗析 氨基酸 极限电流密度 

分 类 号：TS201.1[轻工技术与工程—食品科学]