超声处理石灰乳在精炼糖清净中的应用  

Application of ultrasonic processing milk of lime to purification of refined sugar

作　　者：喻佩[1] 于淑娟[1] 徐献兵[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2013年第1期191-193,197,共4页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2011BAE16B02)

摘　　要：为探求提高精炼糖清净效果的手段,揭示超声处理石灰乳和精炼糖清净效果之间的关系,采用扫描电子显微镜(SEM)、比表面及孔径分析仪和聚焦光束反射测量仪(FBRM)监测超声处理石灰乳后饱充生成的碳酸钙形态、比表面积及平均粒径的变化,同时测定了清净汁色值和浊度。实验结果表明:和自然条件下相比,超声处理石灰乳后饱充生成的碳酸钙颗粒平均粒径明显减小,比表面积明显增大,清净汁色值和浊度明显降低。因而在适宜的功率范围内,超声处理石灰乳是一种提高清净效果的有效手段。In order to study the relationship between ultrasonic processing milk of lime and purification efficiency,the morphology,specific surface area and chord length distribution of CaCO3 were characterized by means of scanning electron microscopy,surface area and pore size analyzer and focused beam reflectance measurement（FBRM）.Moreover,the color and turbidity of purified juice were determined.The results showed that calcium carbonate which generated from ultrasonic processing milk of lime had smaller particle size,larger specific surface area and purified juice had lower color and turbidity.Within an appropriate power range,processing milk of lime by ultrasound was an effective means of improving purification efficiency.

关 键 词：碳酸钙 清净 超声 石灰乳 

分 类 号：TS244.5[轻工技术与工程—制糖工程]