混凝气浮处理蛋白质和乳脂的试验

研究pH值、硫酸铝钾用量、十二烷基硫酸钠用量、接触反应时间对混凝气浮处理蛋白质和乳脂的影响,并对比混凝气浮和混凝沉淀2种工艺处理蛋白质和乳脂的效果。试验表明,pH值、混凝剂用量、浮选剂用量及接触反应时间对蛋白质和乳脂的去除效果都有较大影响。当pH值为8、混凝剂用量为222 mg/L、浮选剂用量为6mg/L、接触反应时间为5min时,混凝气浮对蛋白质和乳脂这2种有机物的去除率可达66%,气浮可进一步去除沉淀未能去除的细小悬浮颗粒。

Experiment on treatment of protein and milkfat by coagulation-floatation

The influence of pH value,dosage of potassium aluminum sulfate,dosage of sodium dodecyl sulfate,and contact reaction time on treatment of protein and milkfat by coagulation-floatation was studied,and the effects of two techniques,coagulation-floatation and coagulating sedimentation,on treatment of protein and milkfat were compared.The results showed that pH value,dosage of coagulant,dosage of floatation agent,and contact reaction time greatly affected the removal efficiency.When the pH value was 8,the dosage of the coagulant was 222 mg/L,the dosage of the floatation agent was 6 mg/L and the contact reaction time was 5 min,the removal rate of protein and milkfat could reach 66% by coagulation-floatation,and floatation could further remove fine suspended particles that could not be removed by sedimentation.