摘要
碳酸钙常用作食品添加剂及食品加工助剂等,不同的碳酸钙晶体可适应不同工艺对碳酸钙微粒的要求。试验研究了柠檬酸钠、羧甲基淀粉(CMS)、非离子型聚丙烯酰胺(PAM)三种添加剂对碳酸钙结晶的影响。研究表明,不同的添加剂对碳酸钙结晶过程各阶段的影响各异。通过显微镜观察,添加剂的加入影响了碳酸钙晶体的形状,但晶体的红外光谱分析表明,添加剂的加入虽改变了碳酸钙晶体的形状,但没有改变碳酸钙晶体的类型。
Calcium carbonate has been widely used in food industry and has been used as food additives or food processing aide. Different calcium carbonate crystal can adapt to different demand of producing processes in food industry. This work studied three kinds of chemical additives： sodium citrate, sodium carboxymethyl starch CMS and the non-ionic polyacrylamide PAM which may influence the crystallization of calcium carbonate. The research indicated that different chemical additives respectively influence the various stages of the calcium carbonate crystallization process. Through the microscope observation, the chemical additive has affected the calcium carbonate crystal shape, but the infrared spectrum analysis indicated that the chemical additive changed the calcium carbonate crystal shape, but has not changed the calcium carbonate crystal type.
出处
《食品工业》
北大核心
2013年第5期178-181,共4页
The Food Industry
关键词
化学添加剂
电导率
结晶动力学
晶体
chemical additive
conductance
crystallization dynamics
crystal
