食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
22期
84-87
,共4页
钟坚%黄永春%杨锋%鲁聿伦%覃义梅
鐘堅%黃永春%楊鋒%魯聿倫%覃義梅
종견%황영춘%양봉%로율륜%담의매
大孔吸附树脂%脱色%蔗汁%脱色率
大孔吸附樹脂%脫色%蔗汁%脫色率
대공흡부수지%탈색%자즙%탈색솔
macroporous resin%decolorization%sucrose juice concentrate%decolorization efficiency
采用XDA-3、XDA-6和XDA-7大孔树脂对甘蔗清汁进行脱色.通过单因素试验,考察了温度、时间、树脂用量对树脂脱色性能的影响,筛选出XDA-6树脂进行静态吸附动力学和吸附等温线研究.结果表明,XDA-6吸附动力学符合液膜扩散方程,扩散速率常数为0.0301min~(-1),吸附等温线符合Freundlich方程.
採用XDA-3、XDA-6和XDA-7大孔樹脂對甘蔗清汁進行脫色.通過單因素試驗,攷察瞭溫度、時間、樹脂用量對樹脂脫色性能的影響,篩選齣XDA-6樹脂進行靜態吸附動力學和吸附等溫線研究.結果錶明,XDA-6吸附動力學符閤液膜擴散方程,擴散速率常數為0.0301min~(-1),吸附等溫線符閤Freundlich方程.
채용XDA-3、XDA-6화XDA-7대공수지대감자청즙진행탈색.통과단인소시험,고찰료온도、시간、수지용량대수지탈색성능적영향,사선출XDA-6수지진행정태흡부동역학화흡부등온선연구.결과표명,XDA-6흡부동역학부합액막확산방정,확산속솔상수위0.0301min~(-1),흡부등온선부합Freundlich방정.
Three types of macroporous resins XDA-3, XDA-6 and XDA-7 were used for the decolorization of sugar juice concentrate. According to investigations of the effects of resin amount, adsorption temperature and adsorption time on decolori-zation efficiency, XDA-6 was selected for further investigations. The adsorption kinetics of XDA-6 was consistent with the equation of liquid membrane diffusion with 0.0301/min diffusion rate constant. Moreover, the adsorption isotherm also com-plied with the Freundlich equation.
