| 叶方平,华欲飞,陈业明，等.大豆凝乳蛋白中和过程宏观混合特性的研究[J].中国油脂,2015,40(10):.[YE Fangping,HUA Yufei,CHEN Yeming，etc.Macromixing characteristics of soybean curd protein in the neutralization process[J].China Oils and Fats,2015,40(10):.] |
| 大豆凝乳蛋白中和过程宏观混合特性的研究 |
| Macromixing characteristics of soybean curd protein in the neutralization process |
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| DOI： |
| 中文关键词: 大豆凝乳蛋白 中和 宏观混合特性 多层搅拌桨 混合时间 |
| 英文关键词:soybean curd protein neutralization macromixing characteristics multiple impeller mixing time |
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| 摘要点击次数: 1218 |
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| 中文摘要: |
| 研究了大豆凝乳蛋白中和过程中的宏观混合特性。通过对大豆凝乳蛋白混合时间的测定，分析了大豆凝乳蛋白含量、搅拌转速、加碱速度、加碱位置对混合时间的影响。结果表明：随着搅拌转速的增加，大豆凝乳蛋白的混合时间均呈降低趋势；大豆凝乳蛋白含量越高，其绝对混合时间越长；大豆凝乳蛋白含量为12%时，加碱速度越慢其绝对混合时间越长，相对混合时间相差不大，而当大豆凝乳蛋白含量为14%时，加碱速度快的其绝对混合时间略短，但相对混合时间变长；大豆凝乳蛋白含量为14%时，不同加碱位置的绝对混合时间的长短顺序为，中层桨处加碱混合时间最短，上层桨处次之，液面处最长。 |
| 英文摘要: |
| The macromixing characteristics of soybean curd protein in the neutralization process was studied. The effects of soybean curd protein content, agitation speed, feeding velocity and feeding location of alkali on mixing time were analyzed by determining the mixing time of soybean curd protein. The results indicated that the mixing time of soybean curd protein shortened with agitation speed increasing; with soybean curd protein content rising, the absolute mixing time prolonged. When soybean curd protein content was 12%, the slower feeding velocity of alkali, the longer the absolute mixing time and similar relative mixing time；when soybean curd protein content was 14%, the faster feeding velocity of alkali, the shorter the absolute mixing time and the longer the relative mixing time. When soybean curd protein content was 14%, the sequence of absolute mixing time of different feeding locations of alkali was from short to long: middle impeller position, upper impeller position, superficial position. |
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