摘要
介绍通过膜分离技术开发出来的味精闭环生产工艺路线。该工艺采用无机陶瓷超滤膜将发酵液超滤;用浓硫酸水解截留液;过滤水解液,在滤液中得水解产物;混合渗透液与水解过滤液,进行谷氨酸结晶;最后用味精结晶母液纯化谷氨酸结晶。该工艺采用蒸发与冷却耦合连续结晶工艺,结晶收率高,且节能效果显著。
The production of sodium glutamate with ring-closure technology through membrane separation technique was introduced. The route was composed of following steps： hyperfiltrating zymotic fluid with inorganic ceramic hyperfihration membrane, hydrolyzing trapped fluid with concentrated sulfuric acid, filtering hydrolytic fluid and obtaining hydrolytic product from filtrate, blending penetrated fluid and hydrolytic filtrate to crystallize glutamic acid and finally crystallizing out glutamic acid from mother liquid in the form of purified crystal with sodium glutamate. The continuous crystallizing technology of evaporation coupled with cooling process was adopted, so the crystal yield was high and energy-saving effect was obvious.
出处
《精细与专用化学品》
CAS
2007年第20期13-14,31,共3页
Fine and Specialty Chemicals
关键词
味精
闭环
谷氨酸
膜分离
发酵
sodium glutamate
ring-closure
glutamic acid
membrane separation technique
fermentation
