"Decolorizing da Deodorizing Master" a cikin Masana'antar SugarⅠ
A fagen masana'antar abinci da abin sha, masana'antar sukari tana ɗaya daga cikin mahimman wuraren aikace-aikacen carbon da aka kunna. Lokacin samar da nau'ikan sukari irin su sugar cane, sugar gwoza, sitaci sugar, maltose, lactose, molasses, xylose, xylitol, glucose, da hydrolyzed protein solution, carbon da aka kunna yana taka muhimmiyar rawa wajen deodorization.
An raba masana'antar sukari zuwa masana'antar sukari na rake da masana'antar sukarin gwoza. Maganin sukari ya ƙunshi abubuwa masu launi daban-daban kamar melanoidins, caramel, da rukunin ƙarfe-polyphenol. Carbon da aka kunna, wanda ke da babban yanki mai girma (500 - 1500m²/g) da ɗimbin tsari na mesopores da micropores, na iya nuna kyakkyawan aikin adsorption da ingantaccen decolorization lokacin da ake ma'amala da irin waɗannan hanyoyin magance sukari.
Akwai micropores da yawa a cikin barbashi na carbon da aka kunna, kuma girman pore yana da faɗi sosai, daga ƴan angstroms zuwa micrometers da yawa. Musamman, akwai adadi mai yawa na micropores tare da girman pore a cikin kewayon ƴan zuwa dubun-dubatar angstroms. Kowane ɗayan waɗannan micropores yayi daidai da wani yanki na ƙasa, yana mai da takamaiman yanki na musamman na carbon da aka kunna sosai. Don gram 1 na carbon da aka kunna tare da kyakkyawan aiki, takamaiman filin sa na iya kaiwa kusan 1000m². Saboda filin ƙarfin atomic da ke saman carbon ɗin da aka kunna yana cikin yanayin da bai dace ba kuma akwai sauran rundunonin valence, dangane da wannan babban yanki na musamman, ƙarfin samansa yana da matuƙar mahimmanci. Daidai ne saboda tasirin adsorption cewa filin ƙarfin da ba a iya amfani da shi ba akan farfajiyar carbon da aka kunna za'a iya rama shi zuwa wani ɗan lokaci, don haka rage ƙarfin saman. Sabili da haka, a ƙarƙashin takamaiman yanayin zafi da matsa lamba, saman carbon da aka kunna za ta yi amfani da abubuwa ta atomatik waɗanda zasu iya rage ƙarfin saman sa. Koyaya, lokacin da aka kunna carbon yana tallata abubuwa daban-daban daga maganin, adadin tallan bai dace da adadin waɗannan abubuwan a cikin maganin ba. Carbon da aka kunna ko da yaushe yana kula da sanya juzu'in maida hankali akan farfajiyar adsorption mafi daidaito. Ta wannan hanyar, ko da lokacin da ƙarfin tallan ya kasance iri ɗaya, abubuwan da ba su da sukari tare da ƙarancin maida hankali a cikin maganin sukari ana iya yin su ta hanyar carbon da aka kunna idan aka kwatanta da sucrose tare da babban taro. Abubuwa masu launi a cikin syrup yawanci suna da girman girman kwayoyin halitta da girman nauyin kwayoyin. Ta hanyar adsorption na carbon da aka kunna, an rage ƙarfin ƙarfinsa zuwa babban matsayi, kuma syrup da aka bi da shi tare da carbon da aka kunna zai iya cimma matsayi mai mahimmanci na decolorization. Daidai ne saboda carbon da aka kunna yana da kyakkyawar decolorization da ikon tsarkakewa don syrup cewa an yi amfani da shi sosai a cikin masana'antar sukari na ci gaba a ƙasashen waje.
Lokacin da ake amfani da carbon da aka kunna don magance maganin sukari, ban da tasirinsa mai mahimmanci, yana iya cire colloid da surface - ƙazanta masu aiki a cikin maganin sukari. Wannan tsari zai kara yawan tashin hankali na bayani na sukari, rage danko, rage yawan kumfa a lokacin aikin evaporation, ƙara saurin crystallization, kuma zai iya inganta tsarin crystallization sugar, inganta rabuwa da molasses daga sukari lu'ulu'u.
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Lokacin aikawa: Afrilu-23-2025