糖汁电絮凝脱色的研究  

Study on decolorization of syrup by electrocoagulation

作　　者：黄永春[1] 关瑞晨[1] 杨锋[1] 赵超越[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》2011年第2期55-58,共4页Food Science and Technology

基　　金：广西高校优秀人才资助计划项目(桂人教[2009]62号)

摘　　要：研究采用电絮凝法对糖汁进行脱色,考察了电絮凝时间、电流密度、温度、初始pH以及电极间距对糖汁脱色效果的影响。结果表明,用铝做电极材料,电絮凝法处理糖汁的最佳工艺条件为:电絮凝时间12 min、电流密度600 A/m2、温度50℃、电极间距15 mm和初始pH4～9,在此条件下糖汁的脱色率可以达到90%以上。Treating of syrup by electrocoagulation method was studied.The factors affecting efficient of treatment,such as electrocoagulation time,current density,temperature,inter-electrode distance,initial pH were investigated.It was found the optimal conditions using aluminum as electrode material： electrocoagulation time was 12 minutes,current density was 600 A/m2,the temperature was 50 ℃,inter-electrode distance was 15 mm and initial pH was 4～9.The decolorization rate of syrup was over 90% under the optimal conditions.

关 键 词：电絮凝 糖汁 脱色 

分 类 号：TS241[轻工技术与工程—制糖工程]