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食品用细颗粒偶氮甲酰胺的合成工艺研究

STUDY ON SYNTHESIS TECHNOLOGY OF FINE PARTICLE AZODICARBONAMIDE IN FOOD
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摘要 以水合肼、尿素、过氧化氢为原料,采取缩合反应和氧化反应两步法制备偶氮甲酰胺.结果表明,采取的细化措施对减小偶氮甲酰胺的粒径有明显的效果.其各途径较优量为:添加尿素和蔗糖酯的质量分别占联二脲质量的4%和7‰,它们使产品粒径由80.6μm分别减小到27.25μm和9.76μm.在超声波条件氧化联二脲最佳反应时间为75 m in,产品粒径减小到9.15μm. Azodicarbonamide was prepared from hydrazine hydrate, urea and hydrogen peroxide by two-step method, i.e. condensation reaction and oxidation reaction. The results show that the refinement measures have obvious effect on reducing the size of azodicarbonamide. The optimal addition masses of urea and sucrose ester in each path are respectively 4% and 7%o that of biurea, and can reduce the size of azodicarbonamide from 80.6 μm to 27.25 μm and 9.76 μm respectively. The optimal reaction time of biurea is 75 rain under ultrasonic condition, and the size of azodicarbonamide is reduced to 9.15 μm.
作者 李自力
出处 《河南工业大学学报(自然科学版)》 CAS 北大核心 2009年第3期56-59,共4页 Journal of Henan University of Technology:Natural Science Edition
关键词 联二脲 偶氮甲酰胺 细颗粒 纯度 biurea azodicarbonamide fine particle purity
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