封堵性魔芋凝胶的研制与评价  

Preparation and Evaluation for Sealed Konjac Powder Gel

作　　者：刘志明[1] 王风琴 张爱兰 段雅峰 孙崇伟 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]大庆金川化工技术股份合作公司,黑龙江大庆163358

出　　处：《农产品加工（下）》2006年第6期23-25,28,共4页Farm Products Processing

摘　　要：采用高盐度魔芋粉水溶胶与胶凝剂作用,在加热条件下胶凝,形成具有一定强度的弹性凝胶。溶胶浓度和胶凝剂浓度越高,胶凝时间越短;在室温至70℃范围内,温度越高,胶凝时间越短。该凝胶具有生物降解性,加入杀菌剂后凝胶性能不变,但能够在室温下稳定存在2年以上。人造岩心的封堵实验证明,该凝胶封堵压力可达7MPa以上,可以作为油井堵水剂使用。This article introduced the experiment of reaction of high salinity konjac powder water-sol and gelling agent, the gel of gelatification when the temperature going up has good strength. The shorter of gel forming time with the higher concentration of sol and gelling agent at the range of room temperature to 70 ℃. The gel can he degradated by microbe, after add bactericide, the gel performance has not change. But the gel can he stored longer more than two years at room temperature. The seal test of artificial core indicate： the gel hlock pressure higher more than 7 MPa, it can be used to seal the water from water layer in oil wall.

关 键 词：魔芋粉 凝胶 封堵 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]