糖汁电絮凝提纯的研究  

Study on purification of syrup by electrocoagulation

作　　者：黄永春[1] 关瑞晨[1] 杨锋[1] 何仁[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品工业科技》2011年第12期291-293,共3页Science and Technology of Food Industry

基　　金：广西高校优秀人才资助计划项目(桂人教[2009]62号)

摘　　要：采用电絮凝法对糖汁进行提纯,考察了电絮凝时间、电流密度、温度、电极间距以及初始pH对糖汁提纯效果的影响。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16min、电流密度700A·m-2、温度50℃、电极间距10mm、初始pH4～9,在此条件下糖汁的简纯度提高率可以达到4.12%。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 that the optimal conditions using aluminum as electrode material：electrocoagulation time was 16min,current density was 700A·m-2,the temperature was 50℃,inter-electrode distance was 10mm and initial pH was 4～9. The percentage of increase of syrup apparent purity was 4. 12% under the optimal conditions.

关 键 词：电絮凝 糖汁 简纯度 

分 类 号：TS244[轻工技术与工程—制糖工程]