Please wait a minute...
 
 
食品与发酵工业
  本期目录 | 过刊浏览 | 高级检索 |
多孔氧化镁的制备及其对糖汁的吸附性能
冯淑娟,李利军,夏兆博,程昊,黄文艺,李彦青
(1.广西科技大学生物与化学工程学院,广西 柳州,545006;2.广西糖资源绿色加工重点实验室(广西科技大学),柳州,545006; 3.广西蔗糖产业协同创新中心,南宁,530004;4.广西高校糖资源加工重点实验室(广西科技大学),柳州,545006)
Preparation of porous magnesium oxide and its clarification performance for sugar juice
FENG Shujuan, LI Lijun, XIA Zhaobo, Cheng Hao,HUANG Wenyi, LI Yanqing
(1. College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006; 2. Guangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou 545006; 3. Collaborative Innovation Center of Guangxi Sugar Industry,Nanning 530004; 4.Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology,Liuzhou 545006)
下载:  PDF (804KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 了解多孔氧化镁对糖汁的吸附性能,为其在制糖工业中的应用提供理论依据。采用搅拌-陈化法制备了多孔碱式碳酸镁,在500℃下灼烧3 h,得到了多孔氧化镁。以赤砂糖回溶糖浆为研究对象,探讨多孔氧化镁对赤砂糖回溶糖浆的脱色性能,并以脱色率为指标,考察了多孔氧化镁用量、吸附时间、吸附温度、吸附pH值四因素对赤砂糖回溶糖浆脱色性能的影响。结果表明:在用量为0.1g、吸附时间为60min、吸附温度为60℃、pH值为8.00时,多孔氧化镁对糖汁的脱色率为84.7%。用多孔氧化镁进行静态吸附动力学和吸附等温线研究。结果表明,多孔氧化镁吸附动力学符合准二级反应动力学模型,相关系数R2值最高(R2=0.999),说明其能更好的模拟多孔氧化镁对糖汁中非糖物质的吸附行为。吸附等温线符合Langmuir吸附等温方程。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
冯淑娟
李利军
夏兆博
关键词:  多孔氧化镁  吸附  脱色  动力学    
Abstract: Studying the adsorption properties of the porous magnesium oxide, which providing theoretical basis for its application in sugar industry. The porous magnesium oxide was synthesized by burnning the porous hydromagnesite which was synthesized by stir-the ageing method. By studying remel syrup of brown granulated sugar as the object, exploring the feasibility of the process of decolorization by the porous magnesium oxide. Through decolorization rate as the index, evaluation of variables effects such as the porous magnesium oxide dosage, preliming pH value, adsorption time, adsorption temperature for the decolorization for the remelt syrup of brown granulated sugar. the results showed that the optimal process conditions for the decolorization rate were:the porous magnesium oxide dosage:0.1 g, adsorption temperature60 ℃, adsorption time:60 min, preliming pH value:8.00, Under these optimal conditions, the decolorization rate:84.7% .The porous magnesium oxide was used to further investigations. The adsorption kinetics of the porous magnesium oxide was consistent with Lagergren equation Ⅱ. Moreover, the adsorption isotherm also complied with the Langmuir equation.
Key words:  the porous magnesium oxide    adsorption    decolorization    adsorption kinetics
收稿日期:  2015-12-04      修回日期:  2016-07-30                    
基金资助: 国家自然科学基金项目 (No.31560466)
通讯作者:  李利军(1966-),男,博士,教授,生化过程检测与控制以及应用化学。    E-mail:  lilijun0562@sina.com
引用本文:    
冯淑娟, 李利军, 夏兆博. 多孔氧化镁的制备及其对糖汁的吸附性能[J]. 食品与发酵工业, 10.13995/j.cnki.11-1802/ts.010653.
FENG Shujuan, LI Lijun, XIA Zhaobo. Preparation of porous magnesium oxide and its clarification performance for sugar juice. Food and Fermentation Industries, 0, (): 1-.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.010653
[1] 胡可, 常瑞, 朱秋劲, 汤鹏宇, 刘春丽, 宋丽, 邓力, 胡萍, 何腊平, 曾雪峰, 叶春. 西式火腿关键加工环节对肌原纤维蛋白结构及风味吸附能力的影响[J]. 食品与发酵工业, 2020, 46(6): 163-169.
[2] 王容, 赵良忠, 莫鑫, 庾坤, 车丽娜, 刘婷. 米酸汤发酵工艺优化及贮存稳定性预测模型[J]. 食品与发酵工业, 2020, 46(6): 191-198.
[3] 张佩, 陈默, 胡国元. 胞内羧甲基茯苓多糖的发酵动力学[J]. 食品与发酵工业, 2020, 46(6): 49-53.
[4] 石诚, 刘松, 堵国成. K+对促进甲基对硫磷水解酶催化活性的影响[J]. 食品与发酵工业, 2020, 46(6): 8-12.
[5] 宁亚维, 张明星, 苏丹, 付浴男, 侯琳琳, 王志新, 贾英民. 大孔树脂提取侧孢短芽孢杆菌抗菌肽brevilaterin[J]. 食品与发酵工业, 2020, 46(5): 9-16.
[6] 张颖, 王宇翔, 张锦锦, 高益增, 曹炜. 大孔树脂对蜂蜜中羟甲基糠醛的脱除热力学及动力学研究[J]. 食品与发酵工业, 2020, 46(5): 98-103.
[7] 俞力月, 李海燕, 马云翔, 陈金凤, 孙倩, 苟丽娜, 刘鑫, 张盛贵. 多孔淀粉对姜黄素的吸附[J]. 食品与发酵工业, 2020, 46(5): 224-230.
[8] 顾鹏帅, 潘梅, 丁亮亮, 唐蕾. 共表达谷氨酰-tRNA还原酶增强染料脱色过氧化物酶在大肠杆菌中的表达活性[J]. 食品与发酵工业, 2020, 46(4): 45-50.
[9] 宋树杰, 王蒙. 熟化紫薯片微波干燥特性及数学模型[J]. 食品与发酵工业, 2020, 46(2): 85-93.
[10] 巫永华, 刘恩岐, 张建萍, 陈尚龙, 陈安徽, 邵颖. 山楂叶多酚的纯化及其抗氧化特性与组分分析[J]. 食品与发酵工业, 2020, 46(2): 165-172.
[11] 薛广, 李敏, 关志强. 基于Weibull函数的超声渗透罗非鱼片真空微波干燥模拟[J]. 食品与发酵工业, 2020, 46(1): 157-165.
[12] 王容, 赵良忠, 李明 , 孙孟京 , 谢春平 , 邓雅欣 , 欧红艳. 米酸汤在发酵过程中品质变化及发酵动力学研究[J]. 食品与发酵工业, 2020, 46(1): 82-90.
[13] 孙锦, 关欣, 寇宗亮, 蓝平, 蓝丽红, 廖安平. 淀粉纳米颗粒的高效制备及吸附性能[J]. 食品与发酵工业, 2019, 45(9): 108-116.
[14] 宋镇, 姬长英, 张波. 基于Weibull分布函数的杏鲍菇干燥过程模拟及理化性质分析[J]. 食品与发酵工业, 2019, 45(8): 71-78.
[15] 刘家璇, 彭孟晨, 杨雪洁, 雷洋, 黄小丽, 王军. 射频预处理对杏果热风干燥特性及营养成分的影响[J]. 食品与发酵工业, 2019, 45(3): 176-182.
[1] YUAN Feng-jiao et al . Heterologous Expression of phenylpyruvate reductase from Lactobacillus plantarum and Its Application in the Preparation of Phenyllactic Acid[J]. Food and Fermentation Industries, 2017, 43(11): 16 -21 .
[2] BAN Jia et al . Use of molasses for DHA production by Schizochytrium sp.[J]. Food and Fermentation Industries, 2017, 43(11): 39 -43 .
[3] YANG Zhuo et al. Genesequencing andtraditionalmicrobialcultureforthedetectionof aerogeninswelledpacking soy sauce[J]. Food and Fermentation Industries, 2017, 43(11): 197 .
[4] MA Ya-ru et al..

The relationship between composition and functional propertiesof sucrose stearate and itsenzymatic synthesis by lipase [J]. Food and Fermentation Industries, 0, (): 1 .

[5] LI Liang,JIA Fu-chen,GAO Chang,NIE Cheng-ling,WANG Li-zheng,XUE Bei,LIU Zhen-dong. Color protection of apple-pear juice at ambient temperature[J]. Food and Fermentation Industries, 2017, 43(9): 171 .
[6] LIU Ru-guo,JIN Yu-hong,DU Jin-hua,GUO Meng-meng. Effect of wheat malt with different germination time on the qualities of dough and steamed bread[J]. Food and Fermentation Industries, 2017, 43(9): 178 .
[7] Wang Hui,Guo Li,Xie Wenlei. Methods for Determining Antioxitive Activity of Antioxidants( Ⅱ )[J]. Food and Fermentation Industries, 2006, 32(4): 98 .
[8] Cai Heng,Chen Zhongjun,Wan Honggui. Research of Expression Condition of Monellin in the Recombinant E. coli Strain[J]. Food and Fermentation Industries, 2006, 32(6): 23 .
[9] Xue Lu,Chang Hui,Chen Lijun. Study on the Fermentation Characters of Glutinous Rice Wine, the Milk Coagulant of Mijiunai[J]. Food and Fermentation Industries, 2006, 32(6): 114 .
[10] Li Chunli,Chen Qixin,He Guoqing. Optimizing Culture Conditions for the Expression of des - pGlul - Brazzein in E. coli BL21 (DE3) Pljys[J]. Food and Fermentation Industries, 2006, 32(7): 8 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn