摘要
通过单因素动力学实验和热力学实验研究了气浮法去除甘蔗汁中酚酸类物质的过程。结果表明:在甘蔗汁锤度为15.3°Bx、絮凝剂量1 mg/kg(m絮凝剂/m蔗汁)、p H值8.0、空气流量60 m L/min、磷酸量450 mg/kg(m磷酸/m蔗汁)及气浮时间21 min条件下,蔗汁中酚酸物质气浮去除率可达到53.8%;蔗汁中酚酸类物质气浮分离过程的表观活化能和表观频率因子分别为23.03 k J/mol和1.75×104 min-1。研究结果可为提高低温气浮技术去除富集甘蔗汁中酚酸类物质的效率提供理论和技术依据。
The removal of flavonoids in sugarcane juice was carried out by the single-factor experiments and thermodynamic experiments. Results showed that under certain conditions of the floatation separation of flavonoids in sugarcane juice （the concentration of solids in sugarcane juice 15.3 ？Bx, the flocculation dose to cane juice 1 mg/kg, pH 8.0, the velocity of airflow 60 mL/min, the phosphate dose to sugarcane juice 450 mg/kg, air float duration 21 min）, over 53.8% of the flavonoids were removed from the sugarcane juice. The apparent activation energy and apparent frequency factor with the floatation separation of flavonoids in sugarcane juice were 23.03 kJ/mol and 1.75×104 min-1, respectively. The experiment makes foundation for practical application in the future.
出处
《甘蔗糖业》
2017年第5期17-23,共7页
Sugarcane and Canesugar
基金
广东省科技计划项目(2016A020210014)
广东省科技计划项目(2017A040405042
2016B070701005
2016A020210018)
广东省科学院科研平台环境与能力建设专项资金项目(2016GDASPT-0208)
关键词
蔗汁
酚酸
气浮
动力学
热力学
Sugarcane Juice
Flavonoids
Air Flotation
Kinetics
Thermodynamics
