结晶条件对湿法磷酸制备食品添加剂磷酸氢二钠的影响研究  

Influence of Crystal Condition on Manufacture of Food Additive Named Disodium Hydrogen Phosphate with Wet-process Phosphoric Acid

作　　者：王修俊[1] 刘颖[1] 李宝升[1] 邱树毅[1] 

机构地区：[1]贵州大学化工学院,贵阳550003

出　　处：《四川食品与发酵》2008年第2期38-40,共3页Sichuan Food and Fermentation

摘　　要：由于湿法磷酸的来源不同,其含有的杂质非常复杂,本文研究在以湿法磷酸为原料制备食品添加剂磷酸氢二钠的过程中,不同的结晶方法和条件对磷酸氢二钠纯度的影响。Impurities are extremely complex because wet-process phosphoric acid＇s （WPA） origins are different. Different crystallization method and condition, which influenced the purity of the sodium hydrogen phosphate, were studied based on the process of taking the WPA as raw material to manufacture food additive named sodium hydrogen phosphate.

关 键 词：湿法磷酸 食品添加剂 磷酸氢二钠 结晶 

分 类 号：TS264.3[轻工技术与工程—发酵工程]