糖用N型消泡剂使用特性的分析

Study on the Property of N-Defrother Applied in Syrup

本文研究了以N型消泡剂为代表的糖用消泡剂在蔗糖溶液中的添加量与消泡抑泡效果的关系,并以消泡时间和抑泡时间为衡量指标,将其与红油粉、蔗糖酯消泡剂和F型消泡剂的消泡效果相比较,最后通过表面张力的测量初步探讨消泡机理。研究结果表明:N型消泡剂浓度越高,消泡抑泡的效果越强,当糖浆中消泡剂的添加量达30ppm时便可取得满意的消泡抑泡效果;在相同用量浓度下,这几种消泡剂的应用效果也不一样,比较试验显示N型消泡剂和F型消泡剂具有优于红油粉的使用效果。此外,本文还初步考察了消泡效果与糖液表面张力的关系,发现应用效果好的消泡剂,会较大幅度地降低糖液的表面张力。

The properties of defrothers used in sugar factory were studied by determining the disappearance time of froth, which was as an index of evaluation for the defroth performance. A surface tension balance was adopted to detect the changes of surface tension of syrup with different defrother doses. And the defroth mechanism was discussed preliminarily. The results showed that the more the dose was, the faster the froth disappearing. A 30 ppm dose of N-defrother on syrup may have satisfied froth elimination. And there were different effects for various defrothers at the same condition. It was found by studying the relation between defroth performance and surface tension that there was a thorough elimination with the defrother which could reduce the surface tension greatly.