摘要
采用电絮凝法对糖汁进行提纯,考察了电絮凝时间、电流密度、温度、电极间距以及初始pH对糖汁提纯效果的影响。结果表明,用铝做电极材料,电絮凝法处理糖汁的最佳工艺条件为:电絮凝时间16min、电流密度700A·m-2、温度50℃、电极间距10mm、初始pH4～9,在此条件下糖汁的简纯度提高率可以达到4.12%。
Treating of syrup by electrocoagulation method was studied. The factors affecting efficient of treatment,such as electrocoagulation time,current density,temperature,inter-electrode distance,initial pH were investigated. It was found that the optimal conditions using aluminum as electrode material：electrocoagulation time was 16min,current density was 700A·m-2,the temperature was 50℃,inter-electrode distance was 10mm and initial pH was 4～9. The percentage of increase of syrup apparent purity was 4. 12% under the optimal conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期291-293,共3页
Science and Technology of Food Industry
基金
广西高校优秀人才资助计划项目(桂人教[2009]62号)
关键词
电絮凝
糖汁
简纯度
electrocoagulation
syrup
apparent purity
