界面张力法表征糖用消泡剂性能的研究  

Study on the Characterization of Defrother for Sugar Factory Using a Surface Tension Balance

作　　者：陈朝毅[1] 郭桦[2] 蒋寅[2] 陈骏佳[1] 郭祀远[2] 

机构地区：[1]广州甘蔗糖业研究所,广东广州510316 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2008年第8期781-783,776,共4页Modern Food Science and Technology

摘　　要：制糖过程产生大量的泡沫,使用消泡剂是糖厂对付泡沫问题的常用手段。本文以消泡时间为衡量指标,研究消泡剂在蔗糖溶液中的添加量与消泡效果的关系,通过界面张力的测量进一步比较红油粉、蔗糖酯、N型和F型消泡剂等糖用消泡剂的性能和使用效果,并基于对消泡剂消泡机理的初步探讨,提出用界面张力法表征糖用消泡剂性能的新途径。研究结果表明:消泡剂浓度越高,消泡抑泡的效果越强;同样的剂量浓度,不同类型的消泡剂在相同的条件下对糖液的消泡效果也不一样。通过消泡效果与糖液界面张力关系的考察发现:能较大幅度地降低糖液界面张力的消泡剂就有较好的消泡效果。这为以界面张力的变化程度来评价消泡剂消泡能力的方法提供理论基础。The property of deflother used in sugar factory was studied by detecting the changes of surface tension of syrup with different deflother dose with surface tension balance. The disappearance time of froth was determined as an index to the defloth performance. Besides, the defloth mechanism was preliminarily discussed, and a new method for the characterization of deflothers was presented. The results showed that the higher the deflother dosage, the faster the froth disappearing. Different antifoaming effects of the examined deflothers with same concentration were found. The deflothers which could greatly decrease the surface tension showed high antifoaming performance. This research provided references for the evaluating deflothers with surface tension.

关 键 词：糖用消泡剂 蔗糖溶液 消泡抑泡 界面张力 

分 类 号：TS242[轻工技术与工程—制糖工程]