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超晶制种的新方法，与传统的制税法相比，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％（对产品比）降低至千分之一左右，且在实验室条件下进行的有晶试验表明，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．

A New Nucleation Method of Sodium Gltamate

This new method of cooperating nucleation by-organic soivent (ethanol)and ultrasonic wave, comparing with the tranditional methods of preparing seed slurry of nuclei for sodium glutamate crystallization, have some advantages such as the high rate of nucleation, easy to operation, the amount or the seed slurry put in the pan is reduced from original 20% to 1%, etc. The most important merit is that the quality of the seed nuclei prepared is very fine: the beautiful shape, perfect surfaces, very uniform size ex-acter number of particles in the seed slurry, and so on. The culture experiment of the seed under the condition of our laboratory showed that crystal grew steadily, less falsecrystal appeared and crystal shape was good. It is worth to use this new method in the manufacture of sodium glutamate.