糖汁亚硫酸法絮凝澄清过程中的Zeta电位  

Changes in Zeta Potential of Sugar Liquor during Flocculation and Clarification by Sulfurous Acid Method

作　　者：崔越[1] 李利军[1] 黄彩幸 张瑞瑞[1] 李青松[1] 刘柳[1] 杨兰兰[1] 崔福海[1] 周秋彤 

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《食品科学》2014年第9期30-33,共4页Food Science

基　　金：国家自然科学基金地区科学基金项目(31060219)

摘　　要：以赤砂糖糖汁为对象,模拟糖汁的亚硫酸法絮凝澄清脱色过程,研究糖汁亚硫酸法絮凝过程中的Zeta电位。考察加灰(加入氢氧化钙)、硫熏中和、絮凝等步骤中糖汁Zeta电位的变化,以及不同絮凝剂对絮凝沉降过程中Zeta电位的影响。结果表明:加灰过程中,随加灰量的增加,糖汁Zeta电位的绝对值迅速减小;硫熏中和过程中,随硫熏强度的增大,Zeta电位的绝对值缓慢减小;硫熏中和汁随着絮凝剂的加入,Zeta电位的绝对值继续在缓慢减小到最小值。糖汁从加灰到硫熏中和再到絮凝沉降,整个过程的Zeta电位的绝对值在不断减小,颗粒之间的排斥力不断减弱,分散体系的稳定性变差,最后发生聚沉和絮凝现象。Brown granulated sugar was used to simulate the flocculation and clarification of syrup by sulfurous acid method to investigate changes in Zeta potential at different operational stages and the effect of different flocculatants on this parameter. The results showed that the absolute Zeta potential value of sugar liquor rapidly increased with the gradual addition of calcium hydroxide, but slowly decreased with increasing the fumigation intensity and then continued to slowly reduce to the minimum level with the addition of flocculatant during sulphur fumigation and neutralization. During the whole course from addition of calcium hydroxide, sulphur fumigation and neutralization to flocculation and sedimentation, the absolute value of Zeta potential gradually declined, the repulsive force between particles became weaker, the stability of the dispersion system was lowered, and coagulation and flocculation occurred finally.

关 键 词：ZETA电位 糖汁 亚硫酸法 絮凝剂 絮凝机理 

分 类 号：TS241[轻工技术与工程—制糖工程]