味精的起晶新方法

本文简要介绍了用超声波刺激味精溶液快速起晶制种的新方法，与传统的制种法相比，这种新方法具有制种快、制得晶种数目稳定且粒子均匀、表面较完整等特点，投种量可从原来的最高２０％降低至千分之一左右，且在实验室条件下进行的育晶试验表明，用新法制得的晶核投种后，结晶生长过程平稳，伪晶较少，整晶次数亦减少，晶形良好，值得在实际生产中推广应用。     

味精的起晶新方法

本文简要介绍了用超声波刺激味精溶液快速起晶制种的新方法，与传统的制种法相比，这种新方法具有制种快、制得晶种数目稳定且粒子均匀、表面完整等特点、投种量可从原来的最高２０％（对产品比）降低至千分之一左右，且在实验室条件下进行的育晶试验表明，用新法制得的晶核投种后，结晶生长过程平稳伪晶较少，整晶次数亦减少，晶形良好，值得在实际生产中推广应用。     

味精的起晶新方法

本文简要介绍了用超声波刺激味精溶液快速起晶制种的新方法，与传统制种法相比，这种新方法具有制种快、制得晶种数目稳定且粒子均匀、表面较完整等特点，投种量可从原来的最高２０％降低至千分之一左右，且在实验室条件下进行的育晶试验表明，用新法制得的晶核投种后，结晶生长过程来稳，伪晶生长过程平衡，伪晶较少，整晶次数亦减少，晶形良好，值得在实际生产中推广应用。     

含水α—葡萄糖的起晶新方法

本文简要介绍了用超声波刺激葡萄糖溶液快速起晶制种的新方法，这种新方法具有制种快，制得晶种数目稳定且粒子均匀，表面较完整等特点，且在实验室条件下进行的育晶实验表明，投种量仅为对最终晶体的千分之一左右，投种后，结晶生长过程平稳。伪晶较少，整晶次数亦减少，晶形良好。     

味精的起晶新方法

本文简要介绍了用超声波刺激味精溶液快速起晶制种的新方法，与传统的制种法相比，具有制种快、制得晶种数目稳定且粒子均匀、表面较完整等特点，投种量可从原来的最高２０％（对产品比）降低至千分之一左右，且在实验室条件下进行的育晶试验表明，用新法制得的晶核投种后，结晶生长过程平稳，伪晶较少，整晶次数亦减少，品形良好，值得在实际生产中推广应用．     

煮糖起晶制种新方法—溶剂超声波起晶法

本文简要介绍了由华南理工大学轻化工业结晶课题组研制并已在生产过程中试用成功的煮糖起晶制种新方法“溶剂－超声波协同起晶制种法”，与传统的球磨机磨粉制种法相比，这种新方法具有快、省电省时、制得晶种数目稳定且粒子均匀、表面较完整等特点，而且可根据生产要求调节晶种的数目和尺寸。在新桥和顺得糖厂进行的生产试用结果表明，用新法制得的晶核代替球磨机糖粉投种后，蔗糖结晶生长过程平衡。伪晶较少，因而洗砂次数减少，煮出的乙种和成品糖砂粒齐。闪光度好，而且其色值和浊度都有一定程度下降，在炼糖时采用本法则可大大降低了乙糖高纯度起种而引起的粘晶现象。     

溶剂—超声波协同起晶制种法

溶剂-超声波协同起晶制种法,已在生产过程中试用成功,是煮糖起晶制种的新方法。该法与传统的球磨机磨粉制种法相比,具有制种快、省电省时,制得晶种的数目稳定、粒子均匀、表面较完整等特点,并可根据生产要求调节晶种的数目和尺寸。在广东的新桥糖厂和顺德糖厂进行生产试用的结果表明,用该法制得的晶核代替球磨机糖粉投种:蔗糖结晶生长过程平稳、伪晶较少、洗砂次数减少,煮出的乙种和成品糖砂粒齐、闪光度好、色值和浊度都有一定程度下降;炼糖时则可大大减少乙糖高纯度起种而引起的粘晶现象。     

全晶种投种养晶法在煮糖中的应用

本文介绍了全晶种养晶法代替投粉起晶法在煮糖中的使用情况，该法具有制种快、制得晶种类目稳定、粒子均匀、表面完整、且可根据生产要求调节晶种的数目和尺寸等优点。生产试验结果表明，采用全晶种养晶法的蔗糖晶体生长过程平稳，伪晶较少，洗水次数减少，晶粒较整齐，煮糖时间缩短，纯度差增大且色值和浓度都有一定程度的下降。     

溶剂-超声波协同成核机理与起晶制种新方法

本文介绍了在华南理工大学研制成功的糖液直接制取晶种的方法——“溶剂-超声波协同起晶制种法”的机理、特点和糖厂生产应用情况。事实说明:与传统的球磨机磨粉制种法相比,这种新方法具有设施精巧、省电省时、操作简便等特点,更重要的是制出的晶核十分均匀整齐,数目稳定准确,晶面完整光洁;投种后生长过程很少产生伪晶,煮乙种或丙种几乎不用洗砂,所得产品在均匀度、闪光度、色值和浊度等质量指标以及结晶、分蜜过程效益方面都有较显著改善,并为煮糖连续化、自动化的实施奠定了基础。     

提高植酸得率的研究

本文描述了一种由脱脂米糠制取植酸的新方法。脱脂米糠用HCl水溶液浸泡,再用CaO/NaOH中和制得粗菲丁,粗菲丁用H_2SO_4/CaCl_2处理得到精制菲丁,精制菲丁再通过阳离子交换而制得植酸。用这种方法制得的植酸其得率比传统方法提高0.4％。     

Secondary nucleation studies on alpha lactose monohydrate under stirred conditions

Secondary nucleation is the dominant source of nuclei at the industrial scale. Traditionally, secondary nucleation has been expressed empirically as a function of stirrer speed and magma density with little or no understanding about the role of individual mechanisms (attrition and contact). This study considers the various mechanisms of secondary nucleation of alpha-lactose monohydrate crystals and link them to either crystal–crystal or crystal-impeller collisions. An agitated system was used to conduct trials at various levels of stirring speed (400 and 550 rpm), seed size (150, 250, 357 and 502 μm) and seed loading (2%, 5% and 10%, v/v) at a constant supersaturation. Crystal-impeller contacts are proposed to be the major source of secondary nucleation. It was found that the kinetic energy and not the collision frequency govern the rate of secondary nucleation with a threshold kinetic energy value below which no secondary nucleation occurs.     

氯化钠晶体粒度对二次成核的影响

实验主要研究在悬浮状态下搅拌速率和母晶平均粒度对氯化钠成核速率特征、规律及新晶核粒度分布的影响.研究结果表明:在实验条件下,90%左右晶体仍保持原来粒度.在母晶平均粒度一定时,成核速率随搅拌速率的增大而增大,且母晶平均粒度较大时这种趋势更加明显.在搅拌速率一定时,成核速率随母晶平均粒度的增大而增大,且在母晶平均粒度较大时这种趋势更加明显.在母晶平均粒度一定时,搅拌速率增大,晶核的粒径分布中最大质量分率所对应的粒径呈减小趋势.在母晶平均粒度一定时,搅拌速率增大,破碎晶核的中值粒径逐渐减小.     

加晶种的油脂干法分提

本文对加晶种的油脂干法分提方法进行了初步研究、提出了分离高熔点组分的油脂分提过程中,添加一部分被分提油脂晶浆液的方法。叙述了该方法的工艺要点,讨论了所用晶种的形状结构和数量,指出该方法在油脂冬化、氢化油或交脂油分提方面应用的可能性。并试以结晶动力学理论对加晶种的油脂干法分提的原理作一解释。     

Nucleation of lactose using continuous orifice flow

This paper describes two methods used to produce a constant supply of super-saturated lactose solution with nuclei already present, required as the feed stream for a new design of a continuous crystalliser. Both methods involve cooling a hot saturated lactose solution to super-saturation and then passing it through an orifice or applying mechanical agitation to initiate nucleation. Orifice Reynolds number (Re) of 500 and 1000 and wait times subsequent to cooling of 0 and 1 h were used. Wait time and Re had no effect on nuclei numbers, but a wait time at an orifice Re of 1000 increased crystal size and decreased the span of the crystal size distribution, suggesting that these conditions produced faster growing crystals. In experiments with nucleation by mechanical agitation followed by dilution, crystal numbers were several orders of magnitude lower than for orifice nucleation, and resulted in a small span.     

Effect of galacto-oligosaccharide concentration on the kinetics of lactose crystallisation

Galacto-oligosaccharides (GOS) are said to have a retarding effect on the nucleation and growth of α-lactose monohydrate crystallisation. Studies regarding the kinetic parameters for crystal growth and nucleation were conducted utilising gravimetric analysis and laser light scattering to follow the lactose crystallisation. A statistically significant retarding effect of GOS on lactose crystal growth at concentrations between 0.8 and 3% (w/w) GOS of total solution was observed. A significant nucleation suppressing effect was confirmed further. Studies concerning the change in crystal morphology revealed that as GOS concentration was increased, a transition from the common tomahawk shape to a shape with shortened crystal faces away from the apex to a needle like appearance occurred, strongly suggesting a growth retardation effect on the (010) face. Crystals subjected to high pressure liquid chromatography (HPLC) analysis did confirm an incorporation or inclusion of GOS into the crystal lattice.     

黄单胞冰核活性细菌发酵制备的初步研究

应用正交设计与均匀设计对黄单胞冰核活性细菌的发酵制备条件进行了初步研究。结果表明 ,琥珀酸抑制了黄单胞菌生长与冰核活性的表达 ,甘油、蔗糖、乳糖、谷氨酸钠不同程度地促进了冰核活性和单胞菌的生长。较优培养基配方为酵母粉 1%、大豆蛋白胨 1%、MgSO4 ·7H2 O 0 0 5%、甘油 1%、蔗糖 2 %、乳糖 1%、谷氨酸钠 0 3% ,pH 7 0 ;较优发酵组合为细菌种龄 72h ,发酵时间 4 5h     

添加剂对硫酸钠晶体粒度的影响

溶液结晶过程中,添加剂的加入对晶体的结晶动力学和热力学特征将产生一定的影响.文章研究了十二烷基苯磺酸钠和重铬酸钾作为添加剂对无水硫酸钠晶体粒度的影响.研究结果表明:十二烷基苯磺酸钠的加入增大了硫酸钠结晶过程的界面能,从而抑制自发成核过程的发生,促进晶体的生长,改善晶体的粒度.分别以十二烷基苯磺酸钠和重铬酸钾作为添加剂,在有效添加剂量为40mg/kg时,0.177mm以上硫酸钠筛上物分别为67.18%和51.12%.搅拌速度对硫酸钠晶体粒度有重要影响,正交实验确定的最佳结晶控制条件为:添加剂加入量40mg/kg、搅拌速度240r/min、晶种量40g、停留时间40min.     

Analytical Techniques for Nucleation Studies in Lipids: Advantages and Disadvantages

ABSTRACT: Crystallization is generally considered a 2-step process. The 1st step, nucleation, involves the formation of molecular aggregates with a critical size great enough to become stable. During the 2nd step, nuclei grow and develop into crystals. Distinguishing between nucleation and growth constitutes a major challenge in lipid crystallization studies. Thus, it is of great importance to discuss the information obtained from the different techniques that are usually used to study nucleation behavior such as nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), rheological techniques, light-scattering techniques such as turbidimetry and scanning diffusive light scattering (SDLS), polarized light microscopy (PLM), and laser polarized optical sets such as laser polarizedlight turbidimetry (LPLT). Techniques to describe the nucleation process must be very sensitive to disregard growth. When crystallization is followed by methods such as DSC, NMR, and rheological measurements, at times, small amounts of crystals are present in the melt before any solids are detected. Clearly, at this stage, well beyond the induction time for nucleation (τ), these methods are measuring crystal growth. Techniques of low sensitivity for solid fat contents lower than 0.1% must not be used to evaluate nucleation effects. Sensitive turbidimeters with detectors that saturate below 0.3% solid fat content give good results as do scanning diffusive light-scattering equipment. Although the PLM technique is sensitive enough for these kinds of studies, an understanding of important basic concepts is essential. Laser optical sets are the most appropriated methods to study nucleation in fats systems.     

基于计算机控制的新型鸡精组分建模研究

以鲜鸡肉粉(富钙型)、味精、食盐、白砂糖、淀粉为主要原料,根据谷氨酸钠、呈味核苷酸二钠、总氮、水分含量的要求,利用计算机数学建模法计算出鸡精中各原料的组分。选出8组较优的方案制成鸡精,上述4种物质的含量与模型非常接近,其中第1组方案的营养价值和感官评价均最好,配方为鲜鸡肉粉14%、味精22%、食盐36%、白砂糖7%、淀粉5%。实验结果表明基于计算机控制的新型鸡精组分建模准确,具有指导意义。