声场对胶体物系絮凝分离作用的研究  

THE FUNCTION OF SOUND FIELD IN FLOCCULATION SEPARATION OF THE COLLOIDAL SYSTEM

作　　者：丘泰球[1] 曾思贤[2] 蔡纯 谢雄飞 胡松青[1] 

机构地区：[1]华南理工大学轻化工研究所,广州510640 [2]广州市微生物研究所 [3]广州进出口食品检验中心

出　　处：《华南理工大学学报（自然科学版）》1999年第12期94-99,共6页Journal of South China University of Technology(Natural Science Edition)

摘　　要：选用具有代表性的亲水胶体———果胶溶液和原糖溶液为研究对象,研究了声场对胶体物系絮凝分离的强化作用.研究结果表明,超声空化效应能使亲水胶体水化层减薄,双电层电位降低,在适宜的参数条件下,声场能显著地促进胶体絮凝分离.With pectin solution and raw sugar solution as objects of study, the present paper studies the enhancement of flocculation separation by a sound field.The results indicate that ultrasonic cavitation can make the hydrating layer of particles thinner and the electric double_layer lower. With suitable sound field parameters, the sound field can enhance the flocculation separation of the colloid. The present study provides a new separating method for removing colloid by a physical field.

关 键 词：声场 胶体 强化作用 絮凝分离 化工过程 食品 

分 类 号：TQ028.4[化学工程] TS241[轻工技术与工程—制糖工程]