撞击—射流空化器内糖汁氧化脱色效果  

Study on the effects of oxidative decolorization of sugar juice in impact-jet hydrodynamic cavitator

作　　者：曹艳 黄万兴 黄永春[1,2] 黄承都 CAO Yan;HUANG Wanxing;HUANG Yongchun;HUANG Chengdu(Department of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China;Guangxi Key Laboratory of Green Processing of Sugar Resources,Liuzhou,Guangxi 545006,China)

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：《食品与机械》2024年第9期179-185,共7页Food and Machinery

基　　金：广西科技基地和人才专项(编号:桂科AD20238033)。

摘　　要：[目的]探究空化—氧化协同作用对原糖溶液脱色效果的影响。[方法]以撞击—射流空化器为空化设备、H_(2)O_(2)-VC为氧化体系,对比了空化与常规搅拌对糖汁氧化脱色效果的影响,并利用正交试验优化了糖汁脱色工艺条件。[结果]当5%H_(2)O_(2)溶液用量为3 mL,100 g/L VC溶液用量为10 mL,空化时间为3 min,入口压力为0.2 MPa,溶液温度为70℃,空化元件喉径为0.5 mm,溶液体积为150 mL时,糖汁的脱色效果最好,脱色率可达60.72%。[结论]空化—氧化相互作用能够促进糖汁色素的有效降解。[Objective]This study aimed to explore the effect of cavitation-oxidation synergy on decolorization of raw sugar solution was studied.[Methods]An impact-jet hydrodynamic cavitator was used as the equipment for generating cavitation and the H_(2)O_(2)-VC solution was used as the oxidation system.A comparative study was conducted to assess the effects of hydrodynamic cavitation and conventional stirring on the oxidative decolorization of sugar juice,and the process conditions of sugar juice decolorization were optimized using orthogonal experiments.[Results]When the dosage of 5%H_(2)O_(2) solution was 3 mL,the dosage of 100 g/L VC solution was 10 mL,the cavitation time was 3 min,the inlet pressure was 0.2 MPa,the solution temperature was 70℃,the throat diameter was 0.5 mm,and the solution volume was 150 mL,the decolorization effect of sugar juice was the most obvious,and the decolorization rate of the sugar juice was 60.72%.[Conclusion]The interaction between cavitation and oxidation can achieve the effective degradation of pigments in sugar juice.

关 键 词：水力空化 氧化 脱色 糖汁 

分 类 号：TS244[轻工技术与工程—制糖工程]