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食品级高纯无水醋酸钠生产工艺研究
引用本文:卢伯南,王寿武,陈双平,戴卫东,高玉年. 食品级高纯无水醋酸钠生产工艺研究[J]. 化工技术与开发, 2011, 40(10): 13-14,52
作者姓名:卢伯南  王寿武  陈双平  戴卫东  高玉年
作者单位:1. 淮海工学院化学工程学院,江苏连云港,222005
2. 连云港禧瀚实业有限公司,江苏连云港,222066
基金项目:江苏省苏北科技发展计划-科技型企业技术创新项目(SBC201060228)
摘    要:本工艺将醋酸溶液投入反应釜中,加入烧碱中和,充分搅拌得醋酸钠水溶液.加热浓缩后冷却结晶,离心脱水得粗品,经重结晶,干燥后得无水醋酸钠,并通过红外、脱水率及SEM对产品进行了实验验证.通过工艺设计,确定了各段的工艺参数,并对总工艺流程和重结晶工艺流程进行了设计.

关 键 词:无水醋酸钠  高纯  工艺  流程

Study on Productive Technology of Food Grade High Purity Anhydrous Sodium Acetate
LU Bo-nan,WANG Shou-wu,CHEN Shuang-ping,DAI Wei-dong,GAO Yu-nian. Study on Productive Technology of Food Grade High Purity Anhydrous Sodium Acetate[J]. Technology & Development of Chemical Industry, 2011, 40(10): 13-14,52
Authors:LU Bo-nan  WANG Shou-wu  CHEN Shuang-ping  DAI Wei-dong  GAO Yu-nian
Affiliation:LU Bo-nan1,WANG Shou-wu1,CHEN Shuang-ping1,DAI Wei-dong1,GAO Yu-nian2(1.Chemical Engineering School,Huaihai Institute of Technology,Lianyungang 222005,China,2.Lianyungang Xihan industries Corporation Limited,Lianyungang 222066,China)
Abstract:This technology prepared sodium acetate solution with agitating acetic acid and caustic soda mixture solution in a reactor.The rough product obtained by concentration,cooling and centrifugation of the mixture reaction solution.The anhydrous sodium acetate crystal was got by recrystallization and dehydrating.The final product was studied by infrared spectroscopy analysis,scanning electron microscope analysis,and dewatering rate.The whole technology and the recrystallization processes were designed and the op...
Keywords:anhydrous sodium acetate  high purity  technique  procedure  
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