射流空化强化糖液亚硫酸法脱色的研究

Study on the decolorization of the raw sugar syrup with sulfitation acid method enhanced by jet cavitation

文章以糖液色值下降率为指标,研究了基于文丘里管产生的射流空化对亚硫酸法糖液澄清脱色的影响。分别考察了空化作用时间、空化器入口压力、溶液温度对糖液色值的影响。实验结果表明:糖液的色值下降率随射流空化时间、空化器入口压力、溶液温度均呈现先上升后下降的趋势。通过正交试验优化工艺条件得出射流空化强化糖液澄清脱色的最佳工艺条件为:空化作用时间40s,空化器入口压力0.25MPa,溶液温度70℃,在该条件下糖液色值下降率达到最大值2.056%。研究结果表明:基于文丘里管产生的射流空化能够有效地强化糖液澄清脱色。

The drop rate of. color value was taken as index to analyze the effect of venturi tube cavitation on enhancing de- colorization of the raw sugar syrup with sulfitation acid method. The cavitation treatment time, inlet pressure and solution temperature were investigated respectively. It showed that the the drop rate of color value of syrup increased firstly but de- creased lately with the increase of jet cavitation treatment time,inlet pressure or solution temperature. Orthogonal test was used to optimize the experimental conditions, mid the results showed that the optimal process conditions were as follows： cav- itation treatment time was 40 s,the jet cavitation inlet pressure was 0.25 MPa,the solution temperature was 70 ℃. The drop rate of color value was 2.056% under the optimal condition. The results showed that the jet cavitation improved decoloriza- tion rate of raw sugar syrup effectively.