新生亚硫酸钙在糖汁清净过程中的机理  

Mechanism of Action of Newly Generated Calcium Sulphite in Sugar Cane Juice Clarification

作　　者：向富友 李利军[1,2] 程昊 

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 [2]广西糖资源绿色加工重点实验室,广西柳州545006

出　　处：《食品科学》2017年第23期39-44,共6页Food Science

基　　金：国家自然科学基金地区科学基金项目(31560466);广西高等学校高水平创新团队及卓越学者计划资助项目(桂教人[2014]7号)

摘　　要：以新生CaSO_3的形貌和结构为出发点,探讨了其在糖汁清净过程中的作用机理。新生CaSO_3絮凝物呈现出疏松多孔的表面结构,对糖汁中悬浮的胶体微粒具有很强的吸附能力。实验数据拟合结果表明,新生CaSO_3对糖汁清净过程符合准二级动力学模型和Temkin吸附等温线。热力学参数显示出CaSO_3的吸附是自发吸热的过程。同时,通过X射线衍射图谱和傅里叶变换红外光谱对絮凝物的成分和结构进行分析,进一步研究了新生CaSO_3在糖汁清净过程中的吸附与包埋机制。In this study, we investigated the mechanism of action of calcium sulphite in the clarification of sugar cane juice on the basis of the morphology and structure of calcium sulphite particles. The results revealed that the surface of calcium sulphite particles showed a porous and loose structure, leading to better removal of colloidal particles suspended in sugar cane juice. The kinetic data were described better by the pseudo-second-order kinetic model. The adsorption isotherm was fitted with the Temkin model and thermodynamic parameters suggested that the adsorption process was a spontaneous and endothermic process. Furthermore, the calcium sulphite particles were thoroughly characterized by X-ray diffraction and Fourier transform infrared spectroscopy in order to further understand the mechanism of calcium sulphite adsorption and trapping in sugar juice clarification.

关 键 词：亚硫酸钙 糖汁清净 形貌和结构 机理 

分 类 号：TS244.2[轻工技术与工程—制糖工程]