作　　者： ; (张喜梅）;

机构地区： 华南理工大学轻工与食品学院轻化工研究所

出　　处： 《甘蔗糖业》 1996年第2期38-42,共5页

摘　　要： 将60℃下的过饱和糖液迅速冷却至40℃，并附加一个声场，过饱和糖液的稳定性降低。声波频率高的诱导或长于声波频率低的诱导期；声波功率增大，诱导期缩短．为了揭示声场降低过饱和糖液稳定性的机理，测量了声场对糖液密度、折射率、电导率及粘度的影响．通过本研究，为创造一种靠外力场强化工业结晶过程新的单元操作提供理论依据。 The temperature of the sugar saturated solution is decreased from 60℃ to 40℃quickly, and the solut ion is affected by sonic field, the stabillty of sugar saturatedsolution drops. The induction period of nucleation under high frenqucnce of sonic wave islonger than that under low frenquence of sonic wave ; the induction period of nucleationwas made to shorten by higher power of sonic wave. The influence of sonic field on thedensity, tefractive index, conductivity and viscosity of sugar solution is measured inordet to reveal the mechanism that the stability drop of sngar saturated solutionaffected by sound field. The study may provide the theotetical basis for making a newunit opetation that depends on external force field to strengthen the coutse ofindustrial crystallization.

关 键 词： 声场 过饱和糖液 结晶 稳定性 制糖

领　　域： [轻工技术与工程] [轻工技术与工程]