摘要
通过试验研究,解决了味精生产行业的中心环节——浓缩结晶锅的液位高度问题。对于设计者而言,可增加结晶锅32%的有效容积,可将结晶锅内液面提高至最高限度———圆柱筒体最上沿,对于一个30m3的结晶锅可节省制作材料费12万元;对于生产者来说,可将现有结晶锅进行增容改造,可增加有效容积32%,一个容积为30m3的结晶锅单锅可增产味精3.36吨,增产率为28%左右。
The question of liquid level in the crystallization tank, the essential problem during the monosodium glutamate (MSG) production, was solved in this paper. For the designer, the working volume of the crystallization tank can be enlarged by 32%, and 0.12million yuan could be saved in the case of a 30m^3 crystallization tank. For the MSG manufacturer, the volume of crystallization tank could be increased by 32%. In the case of 30m^3, the production of MSG and the yield can be increase by 3.36t and 28%, respectively.
出处
《中国酿造》
CAS
北大核心
2011年第1期143-144,共2页
China Brewing
关键词
味精
浓缩结晶
增容
MSG
concentrated crystallization
volume enlargement