摘要
主要研究超声波对三氯蔗糖结晶过程的影响,结果表明:超声波可以明显缩短三氯蔗糖结晶诱导期,频率越高,功率越大,结晶诱导期越短;超声波可以加快结晶速率,增加结晶量。在室温条件下通过超声结晶可得到无水三氯蔗糖产品,三氯蔗糖含量可达98%以上。
The paper discussed the study of the effect of ultrasonic wave on sucralose crystallization.The experimental results showed that the induction period of sucralose crystallization can be shortened distinctly by ultrasonic wave.The higher the frequency is,the greater the power and the shorter the crystallization induction period are.The crystallization rate can be accelerated and the crystallization volume can be increased by ultrasonic wave as well.Anhydrous sucralose can be obtained under normal condition by sonocrystallation.The sucralose content can reach up to more than 98%.
出处
《食品科技》
CAS
北大核心
2011年第6期108-111,共4页
Food Science and Technology
关键词
三氯蔗糖
超声波
结晶
sucralose
ultrasonic wave
crystallization
