糖汁亚硫酸法絮凝澄清过程中的Zeta电位

doi:10.7506/spkx1002-6630-201409007

食品科学

糖汁亚硫酸法絮凝澄清过程中的Zeta电位

崔越，李利军*，黄彩幸，张瑞瑞，李青松，刘柳，杨兰兰，崔福海，周秋彤

广西科技大学生物与化学工程学院，广西柳州 545006

出版日期:2014-05-15 发布日期:2014-05-19

Changes in Zeta Potential of Sugar Liquor during Flocculation and Clarification by Sulfurous Acid Method

CUI Yue, LI Li-jun*, HUANG Cai-xing, ZHANG Rui-rui, LI Qing-song, LIU Liu, YANG Lan-lan, CUI Fu-hai, ZHOU Qiu-tong

College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China

Online:2014-05-15 Published:2014-05-19

摘要/Abstract

摘要：

以赤砂糖糖汁为对象，模拟糖汁的亚硫酸法絮凝澄清脱色过程，研究糖汁亚硫酸法絮凝过程中的Zeta电位。考察加灰（加入氢氧化钙）、硫熏中和、絮凝等步骤中糖汁Zeta电位的变化，以及不同絮凝剂对絮凝沉降过程中Zeta电位的影响。结果表明：加灰过程中，随加灰量的增加，糖汁Zeta电位的绝对值迅速减小；硫熏中和过程中，随硫熏强度的增大，Zeta电位的绝对值缓慢减小；硫熏中和汁随着絮凝剂的加入，Zeta电位的绝对值继续在缓慢减小到最小值。糖汁从加灰到硫熏中和再到絮凝沉降，整个过程的Zeta电位的绝对值在不断减小，颗粒之间的排斥力不断减弱，分散体系的稳定性变差，最后发生聚沉和絮凝现象。

关键词: Zeta电位, 糖汁, 亚硫酸法, 絮凝剂, 絮凝机理

Abstract:

Brown granulated sugar was used to simulate the flocculation and clarification of syrup by sulfurous acid
method to investigate changes in Zeta potential at different operational stages and the effect of different flocculatants on
this parameter. The results showed that the absolute Zeta potential value of sugar liquor rapidly increased with the gradual
addition of calcium hydroxide, but slowly decreased with increasing the fumigation intensity and then continued to slowly
reduce to the minimum level with the addition of flocculatant during sulphur fumigation and neutralization. During the
whole course from addition of calcium hydroxide, sulphur fumigation and neutralization to flocculation and sedimentation,
the absolute value of Zeta potential gradually declined, the repulsive force between particles became weaker, the stability of
the dispersion system was lowered, and coagulation and flocculation occurred finally.

Key words: Zeta potential, sugar juice, sulfurous acid method, flocculatant, flocculation mechanism

崔越，李利军*，黄彩幸，张瑞瑞，李青松，刘柳，杨兰兰，崔福海，周秋彤. 糖汁亚硫酸法絮凝澄清过程中的Zeta电位[J]. 食品科学, doi: 10.7506/spkx1002-6630-201409007.

CUI Yue, LI Li-jun*, HUANG Cai-xing, ZHANG Rui-rui, LI Qing-song, LIU Liu, YANG Lan-lan, CUI Fu-hai, ZHOU Qiu-tong. Changes in Zeta Potential of Sugar Liquor during Flocculation and Clarification by Sulfurous Acid Method[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201409007.

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糖汁亚硫酸法絮凝澄清过程中的Zeta电位

Changes in Zeta Potential of Sugar Liquor during Flocculation and Clarification by Sulfurous Acid Method

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