声场对糖浆气浮分离作用的研究  

Study on Floatation Separation of Syrup with Sound Field

作　　者：曾思贤[1] 丘泰球[1] 谢雄飞 胡松青[1] 

机构地区：[1]华南理工大学食品与生物工程学院轻化工研究所,广州510641

出　　处：《甘蔗糖业》1998年第3期34-36,共3页Sugarcane and Canesugar

摘　　要：本文分别研究了声场及声场与PAM协同对糖浆气浮分离作用的影响、结果表明：在不加PAM的情况下，声场空化作用对气-固结合有负面影响；在PAM存在下，声场空化表现了声场凝聚效应，显著提高糖浆气浮清净效率，同时减少絮凝剂用量。The effect of sound field on the floatation separat ion of syrup with PAMhave been studied. The results show without PAM, the caviation of sound field hasnegative effect on the combination of gas and soild: while with PAM, the caviationproves to be sound field coagulation, it can improve the efficiency of floatationclarification of syrup remarkably, and reduce the dosage of flocculant.

关 键 词：气浮分离 空化 声场凝聚效应 糖浆 PAM 

分 类 号：TS241[轻工技术与工程—制糖工程]