模拟饱充汁碳酸钙形成及吸附果胶非糖分的研究

Study on formation ofCaCO3 and adsorption of non - sugar ofpectin in simulation of carbonated juice

摘要：国内外研究表明，碳酸钙的颗粒形成受合成过程中诸多条件影响。实验选取加灰量、搅拌速率、CO2流量及饱充温度四个因素，研究模拟饱充汁中碳酸钙颗粒形态大小及果胶非糖分吸附量受各因素的影响情况。结果表明，模拟饱充汁中合成的碳酸钙颗粒形状基本呈立方体，粒径大小随着加灰量、搅拌速率、饱充温度的改变有明显变化，CO2流量对其影响不大。单因素研究碳酸钙颗粒吸附果胶含量的最佳条件分别是加灰量10g，搅拌速率1000r／min，C02流量1L／min，饱充温度60℃。

Domestic and foreign research shows that the formation of calcium carbonate particle is influenced by a number of conditions in the process of synthesis. In this paper, liming amount, stirring speed, flow rate of CO2 and carbonated temperature were selected to study the changes of morphology and size of the calcium carbonate particles and adsorption quantity of non - sugar ofpecfinin the simulation ofcarbonatedjuice. The results showed that the synthetic calcium carbonate particles were cube shape basically in the simulation of carbonatedjuice, the particle changed size had a significant change as liming amount, stirring rate, flow rate of CO2and carbonated temperature ; while the flow rate of CO, had little effect. The optimum condition respectivelyfor the adsorption quanti- ty of pectinby calcium carbonate particles inthe single factorwas liming amountwith 10 g, stirring speed of 1000 r/min, CO2flow rate of 1 L/min, and carbonatedtemperature at 60 ℃ .