超声波协同絮凝剂对糖浆脱色的研究  

Study on decoloration of syrup by flocculant cooperate with ultrasonic wave

作　　者：孔红星[1] 黄永春[1] 李利军[1] 刘正西[1] 李健烘[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006

出　　处：《食品科技》2009年第7期63-66,共4页Food Science and Technology

基　　金：广西自然科学基金项目(桂科自0832062)

摘　　要：分别以壳聚糖(CTS)、聚合氯化铝(PAC)、CTS-PAC复合絮凝剂作为回溶糖浆的絮凝脱色剂,对超声波协同絮凝脱色进行了研究,实验中考察超声波功率、超声波作用时间对不同絮凝脱色体系脱色率的影响。实验结果表明,超声波可提高壳聚糖、CTS-PAC复合絮凝剂对回溶糖浆的脱色率,而对聚合氯化铝的脱色性能具有负作用。The flocculation and decoloration of syrup by chitosan, polyaluminium chloride and chitosanpolyaluminium chloride complex flocculant cooperate with ultrasonic wave were studied. The influences of various ultrasonic power and action time to the decolouring rate of different flocculant were investigated. The result indicated that the ultrasonic wave can increase the decolouring rate of chitosan and chitosanpolyaluminium chloride complex flocculant, but it can reduce the decolouring rate of polyaluminium chloride.

关 键 词：超声波 壳聚糖 聚合氯化铝 糖浆 絮凝脱色 

分 类 号：TS244[轻工技术与工程—制糖工程]