摘要
本文探讨了甜菜制糖生产过程中产生泡沫的原因以及泡沫的物理化学性质。指出了植物油和表面活性剂作为消沫剂的消沫机理,而后把两者作了比较。指出表面活性剂作为消沫剂在甜菜制糖工艺中具有消沫快、用量少、抑泡时间长的优点,因而它具有广阔的应用和开发前景。
This paper probes into the causes of foam produced in the beet sugar production and it's nature of physical chemistry.As antifoam agent, the antifoam mechanism of plant oil and surfactant is discussed, then the effect of plant oil and surfactant is compared and the surfactant used as antifoam agent has the advantages of less time to diminish foam,less amount to be used and longer antifoam duration, so it has a broad prospect for it's develoment and application in beet sugar industry.
