提高味精生产中和料液浓度的研究与实践

通过科学实验和对生产工艺的调整改造，将味精生产中的中和料液浓度从22°Be提到至28°Be，单个中和罐料液最高浓度可达30°Be。根据计算和实验，每提高1°Be浓度，吨味精汽耗可降低45kg，可缩短浓缩结晶锅1h的操作周期，对于生产10万t味精的生产厂，年可增加利润500多万元。

Research and practice on increasing the concentration of neut ralization liquid during the monosodium glutamate production

According to scientific experiments and improvements on the manufacturing technique of monosodium glutamate (MSG), the concentration of the to calculations and experiments, the consumption of the steam will decrease 45 by 1 h. As for a MSG manufacturer whose annual capacity is 100,000 tones, the turnover can be increased by more than RMB 5 Million.