半糊化浆液制备与糊化度控制  

Preparation and Gelatinization Degree Control of Partial Gelatinization Sizing

作　　者：沈艳琴[1] 武海良[1] 汤一辰[1] 史博生 吴志彤 

机构地区：[1]西安工程大学,陕西西安710048 [2]天华企业发展(苏州)有限公司,江苏苏州215128

出　　处：《棉纺织技术》2014年第5期8-10,59,共4页Cotton Textile Technology

基　　金：中国纺织工业联合会科技指导性项目(2011138)

摘　　要：研究半糊化浆液中糊化度与浆液黏度和糖量计读数值之间的关系。将原淀粉和PR-Su按质量比3∶2进行混合,利用专用调浆桶调制半糊化浆液,观察了半糊化浆液与完全糊化淀粉浆液的不同之处,并测试了不同糊化度下淀粉浆液的黏度和糖量计读数值。研究结果表明:半糊化浆液中含有吸水膨胀后处于不可逆吸水阶段的淀粉大颗粒;半糊化浆液的糊化度分别与浆液黏度和糖量计读数值之间存在着对应关系。认为:在调浆过程中,可以通过测量浆液黏度和糖量计读数值掌握半糊化浆液的糊化度。Relationships between gelatinization degree of partial gelatinization starch sizing,sizing viscosity ＆ read- ing value of saceharimeter were researched. Quality ratio between native starch and modified starch PR-Su was selected as 3 ： 2, special size mixer was used to adjust partial gelatinization sizing. Differences between partial gelatinization siz- ing and full gelatinization starch sizing were observed. Sizing viscosity and reading value of saccharimeter were tested in different gelatinization degree. The research result shows that large starch particles after water swelling which are kept in irreversible absorption stage are contained in partial gelatinization sizing. Relationship between gelatinization degree of partial gelatinization starch and sizing viscosity ＆ reading value of saccharimeter is corresponding. It is considered that gelatinization degree of partial gelatinization sizing can be controlled by testing sizing viscosity and reading value of sae- eharimeter in sizing adjustment.

关 键 词：半糊化浆液 糊化度 淀粉 黏度 糖量计 调浆桶 含固量 

分 类 号：TS713[轻工技术与工程—制浆造纸工程]