摘要
借助酸度计,对玉米淀粉酸度检测滴定前调配的淀粉乳样液进行pH值检测,同时,为消除人为视觉误差,结合酚酞变色原理及变色点等因素,在滴定接近终点,以酸度计显示结果为参考进行终点判定,寻求滴定前pH值和玉米淀粉酸度值间关系。结合淀粉糖生产工艺,研究湿基淀粉以及不同婆美度对淀粉乳液pH值影响及相关性研究。实验结果表明,采用酸度计对玉米淀粉酸度指标快速评估方法可行,且检测周期由原始方法2.5h缩短为10min,达到快速、高效,及时为生产中控提供参考的目的。
In order to determine the relationship between the pH value of corn starch emulsion and its acidity, and meantime, to exclude the ambiguity arising from visual error in the titration method, a pH meter was used to determine titration end point. Based on starch sugar manufacturing technique, the correlation and effect of wet starch and different baume degree on pH value of corn starch emulsion was investigated. It is more efficient to use pH meter to determine the acidity of corn starch compared to traditional method, detection period reduced from 2.5 hours to 10 minutes, which can achieve the aim of fast, efficient and timely providing reference for production control.
出处
《精细与专用化学品》
CAS
2014年第3期40-43,共4页
Fine and Specialty Chemicals
关键词
玉米淀粉
酸度
婆美度
corn starch
acidity
baume degree
