超声功率对石灰乳活性影响研究

Effects of ultrasonic power on the activity of lime milk

为获得高活性度的石灰乳,在石灰乳化过程引入超声作用,分别采用沉降实验、粒度分析和表观形态观察、中和反应活性实验对超声作用后石灰乳的性质进行了分析,比较机械搅拌和不同超声功率作用下石灰乳的分散稳定性、中和反应活性及粒度分布情况,以考察超声作用对石灰乳化过程和石灰乳性质的影响。结果表明:与机械搅拌相比,在一定功率范围内,超声作用可降低石灰乳的沉降速率,提高其分散稳定性;减小石灰乳体系中未溶解Ca(OH)2乳颗粒的粒径,并缩小其粒径的分布范围,抑制石灰乳结块的产生;超声作用还增加了Ca(OH)2颗粒的比表面积和溶解速度,进而提高石灰乳的中和反应活性。

In order to obtain highly reactive lime milk,ultrasound was used in the process of lime emulsification.Sedimentation experiments,automatic titration experiments and Malvin laser particle size analyzer were applied to investigate the dispersion stability,neutralization reaction activity and particle size distribution,respectively.Compared with the property of lime milk produced by mechanical agitation and different power ultrasound,ultrasound treatment decreased the sedimentation rate of lime milk and improved the dispersion stability;the particle size and size distribution of Ca(OH)2 particle was also diminished;the dissolving velocity of Ca(OH)2 particle in the lime milk was raised,so was the neutralization reaction activity.Therefore,it is clear that ultrasound could improve the activity of lime milk,which is proportionate to the ultrasonic power in a certain power range.