食品级高纯无水醋酸钠生产工艺研究  

Study on Productive Technology of Food Grade High Purity Anhydrous Sodium Acetate

作　　者：卢伯南[1] 王寿武[1] 陈双平[1] 戴卫东[1] 高玉年 

机构地区：[1]淮海工学院化学工程学院,江苏连云港222005 [2]连云港禧瀚实业有限公司,江苏连云港222066

出　　处：《化工技术与开发》2011年第10期13-14,52,共3页Technology & Development of Chemical Industry

基　　金：江苏省苏北科技发展计划-科技型企业技术创新项目(SBC201060228)

摘　　要：本工艺将醋酸溶液投入反应釜中,加入烧碱中和,充分搅拌得醋酸钠水溶液。加热浓缩后冷却结晶,离心脱水得粗品,经重结晶,干燥后得无水醋酸钠,并通过红外、脱水率及SEM对产品进行了实验验证。通过工艺设计,确定了各段的工艺参数,并对总工艺流程和重结晶工艺流程进行了设计。This technology prepared sodium acetate solution with agitating acetic acid and caustic soda mixture solution in a reactor. The rough product obtained by concentration, cooling and centrifugation of the mixture reaction solution. The anhydrous sodium acetate crystal was got by recrystallization and dehydrating. The final product was studied by infrared spectroscopy analysis, scanning electron microscope analysis, and dewatering rate. The whole technology and the recrystallization processes were designed and the optimum technology parameters were determined.

关 键 词：无水醋酸钠 高纯 工艺 流程 

分 类 号：O614.112[理学—无机化学]