摘要
由于湿法磷酸的来源不同,其含有的杂质非常复杂,本文研究在以湿法磷酸为原料制备食品添加剂磷酸氢二钠的过程中,不同的结晶方法和条件对磷酸氢二钠纯度的影响。
Impurities are extremely complex because wet-process phosphoric acid＇s （WPA） origins are different. Different crystallization method and condition, which influenced the purity of the sodium hydrogen phosphate, were studied based on the process of taking the WPA as raw material to manufacture food additive named sodium hydrogen phosphate.
出处
《四川食品与发酵》
2008年第2期38-40,共3页
Sichuan Food and Fermentation
关键词
湿法磷酸
食品添加剂
磷酸氢二钠
结晶
WPA
food additive
disodium hydrogen phosphate
crystallization
