| 糖浆多级上浮清净机理的研究 |
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| 引用本文： | 李琳,蔡妙颜.糖浆多级上浮清净机理的研究[J].华南理工大学学报(自然科学版),1994,22(1):49-55. |
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| 作者姓名： | 李琳 蔡妙颜 |
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| 作者单位： | 华南理工大学轻化工研究所 |
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| 摘 要： | 通过实验，证实糖浆多级上浮清净方法比普通单级上浮法具有更高的脱色率，还检测了在不同级数的上浮过程中，澄清剂用量及添加方法对糖浆脱色率的影响情况，提出了采用二级上浮法处理糖浆的最适工艺条件。论文还就糖浆的多级上浮清净机理进行了理论探讨。
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| 关 键 词： | 糖浆 澄清 脱色 多级上浮法 清净 |
THE MECHANISM OF MULTIPLE-STAGE FLOTATION FOR SYRUP |
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| Li Lin, Cai Miaoyan, Guo Siyuan.THE MECHANISM OF MULTIPLE-STAGE FLOTATION FOR SYRUP[J].Journal of South China University of Technology(Natural Science Edition),1994,22(1):49-55. |
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| Authors: | Li Lin Cai Miaoyan Guo Siyuan |
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| Abstract: | The decolorization ratio(DR)is higher through experiments withmultiple- stage fiotation of syrup than that with sigle- st3ge flotation. Theinfluence of the darificants' dosage on the DR is examined in differentnotations. The suitable technical conditions for double-stage notation ofsyrup are proposed. The mechanism of multiple-stage flotation for syrupis theoretically studied. |
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| Keywords: | s: syrup clartncation decoloriring /multiple-stage flotation |
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