牡蛎壳超微粉碎工艺及粉体性质  

The Process of Super Micron-Milling of Oyster Shells and the Powder Property

作　　者：王亮[1] 张慜[1] 孙金才[2] 杜卫华[3] 

机构地区：[1]江南大学食品学院 [2]海通食品集团股份公司浙江宁波315300 [3]海通食品集团股份公司

出　　处：《无锡轻工大学学报（食品与生物技术）》2004年第1期58-61,共4页Journal of Wuxi University of Light Industry

基　　金：宁波市农业攻关项目(200C10018)资助课题.

摘　　要：为了探索钙添加剂的超微粉碎加工工艺及粉体性质,将牡蛎壳清洗、干燥、初步粉碎后进行超微粉碎.确定牡蛎壳超微粉碎的最佳工艺参数为:进料速度0.0625g/s,气流压力:进料压力、粉碎压力为0.56MPa,进料粒度150μm,粉碎一次.由超微粉碎得到的粉体,更易溶解于水,而且在水中的分散速度更快.The oyster shells were processed by super micron-milling after being washed, dried and preliminary milling, to explore the super micro-milling techniques and the powder's property. The best process parameters for shell's super micron-milling were determined by the experiments as: feeding speed, (0.062 5) g/s; air press (feeding-press, milling-press),0.56 MPa; feeding particle size,150 μm, and milling time, one. The powder produced by super micron-milling can be dissolved and dispersed in water easily and fastly.

关 键 词：牡蛎壳 超微粉碎工艺 粉体性质 钙添加剂 

分 类 号：S985.3[农业科学—捕捞与储运]