摘要
本文测定了在三种体系内,即纯水、含1％NH_4离子浓度水溶液及实际工业发酵液体系中谷氨酸的溶解度和超溶解度曲线。将这些曲线用数学表达式拟合,便可计算出谷氨酸等电点结晶的介稳区宽度。实验结果表明,介稳区宽度在纯水、含1％NH_4离子浓度的水溶液和实际工业发酵液体系内相应逐渐变窄,即谷氨酸在这些体系中的溶解度逐渐变大。其拟合的饱和度和超饱和度曲线具有以下形式:C=ae^(bt)从介稳区宽度数学模型出发,提出了用计算机控制的连续等电结晶新工艺来提高谷氨酸收率的设想。
Solubility and supersolubility curves for glutamic acid crystalization from water, the solution containing 1 % NH4+ and the practical industrial fermentation broth were measured experimentally. By mathematical treatment of these curves the widths of metastable zones for glutamic acid from these systems can be calculated. The experimental results showed that the widths of metastable zones in the order of water, 1 %NH4+ solution,and industrial fermentation broth were becoming narrowing,that is the solubilities in these systems were becoming increasing in the same order. The solubility and supersolubility curves have a following common mathematical formula :C=aebt. In this report a new continuous crystalization technique for glutamic acid recovery from the industrial fermentation broth has been proposed with a computer controlling.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1995年第2期22-26,共5页
Food and Fermentation Industries
关键词
谷氨酸
结晶
介稳区
发酵液
味精
Glutamic acid, Crystalization, Metastable zone
