摘要
本文采用聚焦光束反射测量仪(FBRM)、扫描电子显微镜(SEM)等手段在线监测不同饱充温度下生成的碳酸钙颗粒形貌及粒径变化,以还原糖含量、色值及简纯度等为指标,研究了饱充温度对碳酸钙形貌及其吸附能力的影响。结果表明:饱充温度为60和70℃时,碳酸钙颗粒主要呈细长棒状,FBRM测得的碳酸钙粒径较小,清净汁色值分别为281和289 IU,简纯度分别为93%和90%,过滤速度快,还原糖破坏少;而在80和90℃的较高饱充温度下,碳酸钙颗粒主要呈球状颗粒,结合得较紧密,FBRM测得的粒径较大,清净汁色值较高,分别为303和385 IU,简纯度较低,分别为87%和73%,过滤速度慢,还原糖破坏较多。因此温度在一定范围内会影响烟道气饱充生成的碳酸钙形貌和粒径及还原糖含量等,饱充温度越低,生成的碳酸钙颗粒对杂质的吸附效果越好,对糖液中还原糖的破坏也越少,有利于糖液清净。
In order to study the effect of temperature on morphology and adsorption capacity of CaCO3, the particle sizes and morphology of CaCO3 were characterized by means of FBRM and SEM, and the content of reducing sugars, color and purity of purified juice were also determined. The results showed that at low temperatures of 60 and 70 ℃, small and rod-like CaCO3 particles were formed. And the clarified juice showed low reducing sugar loss and color values （281 and 289 IU, respectively.）, while the corresponding apparent purity values were high （93% and 90%, respectively.）. However, at high temperature （80 and 90 ℃）, the bigger and sphere-shaped CaCO3 particles were obtained. It was also found that theloss of reducing sugar was greater and color values were higher （303 and 385 IU, respectively） than those at low temperatures . The corresponding apparent purity was decreased （87% and 73%, respectively）. Consequently, the morphology of CaCO3 and the content of reducing sugars were significantly affected by temperature. With lower temperature, the adsorption capacity of CaCO3 was better and the loss of reducing sugar was less which were both good for clarification.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第10期2325-2329,共5页
Modern Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2011BAE16B02)
科技创新强省计划项目[工业(2010)05号]
广东省教育部产学研结合项目(2011B090400361)
关键词
碳酸钙
清净
吸附
饱充
calcium carbonate
clarification
adsorption
carbonation
