不同因素对蔗渣碱化效果的影响  

The Effect of Different Factors on Bagasse Alkalization

作　　者：常国炜[1] 吴兆鹏[1] 韦家周 蚁细苗[1] 谭文兴[1] 韦志坚 张宇 梁达奉[1] 

机构地区：[1]广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广东广州510316 [2]广西农垦绿姆山牛业有限公司,广西南宁530042

出　　处：《甘蔗糖业》2016年第2期31-36,共6页Sugarcane and Canesugar

基　　金：公益性行业(农业)科研专项经费资助(201403049);八桂学者建设工程专项资助;广东省科技计划项目经费资助

摘　　要：碱化是蔗渣粗饲料化的主要处理方式,能大幅提高其利用率。本实验采用单因素实验研究不同碱化方式、除碱方式、蔗渣水分、碱浓度、碱化时间和碱化温度等因素对蔗渣碱化效果的影响。结果表明：浸泡碱化和挤压除碱是较优的碱化方式和除碱方式;碱浓度在10%以内,浓度越高,纤维破坏程度越大,降解产物越多;蔗渣水分在40%~70%时均能达到较好的碱化效果;碱化时间40 min、碱化温度50℃时,能达到最佳的碱化效果。Alkalization is a major way of improving the digestibility of bagasse significantly. Single factor experiment were employed to study their influences on bagasse alkalization with factors of alkalization method, alkali removal method, bagasse moisture, concentration, time, temperature, etc. The results showed that soak and squeeze are better method of alkalization and alkali removal, respectively. Higher concentration within 10% of alkali is helpful in breaking the fibrous structure and producing degradation product. A good effect of alkalization is reached when bagasse moisture is between 40% to 70%, time is 40 min and temperature is 50℃.

关 键 词：饲料 碱化蔗渣 碱化工艺 

分 类 号：TS249.2[轻工技术与工程—制糖工程]