超声波对谷氨酸结晶过程影响的研究

Study of Effect of the Ultrasonic Field on the Crystallization of Glutamic Acid

利用超声波这一能量场对谷氨酸结晶过程进行了研究,通过对谷氨酸溶液的表面张力和电导率测定,分析了超声波场影响谷氨酸溶液结晶机理。实验结果表明:超声波可提高谷氨酸溶液的结晶速率,并可改善谷氨酸晶体颗粒质地。在超声波功率为50 w条件下3 min内谷氨酸结晶速率可达到90%以上,比未经超声波处理同等条件下提高70%。

The elect of ultrasonic field on the crystallization process of glutamic acid and the surface tension and conductivity of glutamic acid was studied. The mechanism of encouragement of ultrasonic field on improving the speed of crystallization and on ameliorate the state of glutamic acid was established. The speed of crystallization of glutamic acid was hastened by ultrasonic field clearly. The speed of crystallization of glutamic acid could be enhanced over 90% by ultrasonic field of 50W within 3 minutes, which hastened 70% than the control without ultrasonic field.