糖汁的气浮提纯分离  

作　　者：孙卫东[1] 王双飞[1] 李红[1] 梁欣泉[1] 宾飞[1] 

机构地区：[1]广西大学生物技术与糖业工程学院,南宁530004

出　　处：《食品工业科技》2003年第6期31-33,共3页Science and Technology of Food Industry

基　　金：吉林省科委项目。

摘　　要：将气浮这项分离新技术首次用于糖汁的提纯。介绍了气浮分离及其相关过程的机理,包括被分离杂质的主要成分胶体的凝聚、絮凝,与微气泡的粘附,粘附后混合体的浮升等。对生产试验过程糖汁气浮分离前后反映糖汁品质的一些主要指标进行了测定和比较,同时也对试验组和对照组相同物料的品质进行了比较。结果表明,气浮分离技术用于糖汁提纯,可显著提高糖汁的品质。The new separating technology of floatation was firstly used in the purification of sug ar juice.The mechanism of separation by floatation and some relative processes such as coag ulation and flocculation of colloid,adsorption with the microbubbles,and the floating of the mixture,were introduced.Some main parameters reflecting the qualities of sug ar juice were analyzed and compared.Meanwhile,the qualities of similar samples on experimental process were also compared to that of traditional one.The results show that the qualities of sug ar juice can be obviously improved by using the new separating technolog y of floatation.

关 键 词：糖汁 气浮分离 提纯 机理 胶体 絮凝 

分 类 号：TS244.2[轻工技术与工程—制糖工程]