摘要
探索了氯酸钠-甲醇法制备食品添加剂稳定态二氧化氯溶液的生产工艺与流程,具有工艺简单、操作安全、易控制等特点。给出了工艺指标,NaClO3︰H2SO4(98%)︰CH3OH质量比为15︰20︰1.2、反应前期温度55℃后期65℃、反应时间1.5 h。通过中试实践产出符合食品添加剂级的产品,并取得78.89%的较高二氧化氯收率。
The production technology and process of the stable chlorine dioxide of the food additive prepared by the sodium chlorate-methanol method is explored, which had the characteristics of the simple process, safe operation and easy control. The work process was formulated. Under the following conditions as mass ratio of NaClO3 to H2SO4 （98%） to CH3OH was 15 ： 20 ： 1.2, the 55℃ before reaction temperature and the 65℃ last reaction temperature, the 1.5 h reaction time, the yield was 78.89%. The made products of the stable chlorine dioxide entirely meet the national food safety standards.
出处
《食品工业》
北大核心
2014年第1期128-130,共3页
The Food Industry
基金
2012年度广西高等学校科研项目(食品添加剂稳定态二氧化氯溶液的生产工艺及应用研究201204LX612)
关键词
二氧化氯
食品添加剂
生产工艺
chlorine dioxide
food additive
production technique
