【摘要】：我國食品工業(yè)發(fā)展迅速年均增長率超過25%,已經(jīng)超過GDP增長率的3倍。食品添加劑與食品工業(yè)的發(fā)展密切相關(guān),食品工業(yè)創(chuàng)新發(fā)展的重要基礎(chǔ)之一就是食品添加劑。食品產(chǎn)業(yè)的創(chuàng)新發(fā)展和食品質(zhì)量安全水平的提高食品添加劑起到了巨大推動(dòng)作用。本文主要論述了以采用天津長蘆漢沽鹽場有限責(zé)任公司提溴母液為原材料,制備食品級晶體氯化鎂,采用可靠的鹵水脫色技術(shù)對制溴母液進(jìn)行脫色后,通過蒸發(fā)、濃縮、冷卻結(jié)晶、淘洗等工藝制備食品級晶體氯化鎂,通過小試、中試,最終確定天津長蘆漢沽鹽場有限責(zé)任公司年產(chǎn)4萬噸食品級晶體氯化鎂生產(chǎn)工藝。通過研究得到以下結(jié)論:(1)鹵水凈化工藝采用化學(xué)法中次氯酸鈣進(jìn)行脫色,當(dāng)脫色時(shí)間在60分鐘、溫度50度時(shí)鹵水脫色后白度可達(dá)到95%,符合工藝生產(chǎn)要求、采用氯化鈣脫硫法可將鹵水中硫酸根離子去除,去除率達(dá)90%。(2)在鹵水蒸發(fā)、結(jié)晶過程中,將蒸發(fā)濃縮液中氯化鎂含量控制在39%左右時(shí)可得到相對較好的顆粒,將鹵水脫色、脫硫后蒸發(fā)得到氯化鎂含量達(dá)到食品級產(chǎn)品要求,硫酸根含量不超標(biāo)。(3)采用結(jié)晶器外兌鹵降溫的工藝得到了較大顆粒晶體氯化鎂,將結(jié)晶器排出的溢流液與完成液按1:1比例混合,保證了結(jié)晶速率。(4)采用氯化鎂母液對產(chǎn)品進(jìn)行淘洗,可以將晶體較小的氯化鈉雜質(zhì)帶離氯化鎂產(chǎn)品,提高目標(biāo)產(chǎn)品的純度。(5)利用該工藝方法制備的氯化鎂產(chǎn)品指標(biāo)符合國家《食品安全國家標(biāo)準(zhǔn),食品添加劑氯化鎂GB25584 2010》的指標(biāo)要求。
[Abstract]:The rapid annual growth rate of China's food industry is more than 25%, which has exceeded three times the growth rate of GDP. Food additives are closely related to the development of food industry. One of the important foundations of food industry innovation and development is food additives. The innovation and development of food industry and the improvement of food quality and safety have played a great role in promoting food additives. This paper mainly discusses the preparation of food grade crystal magnesium chloride by using bromine mother liquor of Tianjin Changlu Hangu Salt Field Co., Ltd as raw material. After decolorization of bromine mother liquor by reliable brine decolorization technology, food grade crystal magnesium chloride is prepared by evaporation, concentration, cooling crystallization, washing and so on. Finally, Tianjin Changlu Hangu Salt Field Co., Ltd. has an annual output of 40,000 tons of food-grade crystal magnesium chloride production process. The results are as follows: (1) the brine purification process is decolorized by calcium hypochlorite in chemical method. When the decolorization time is 60 minutes and the temperature is 50 degrees, the whiteness of brine can reach 95%, which meets the requirements of process production. The sulfate ion in brine can be removed by calcium chloride desulphurization method, and the removal rate can reach 90%. (2) in the process of brine evaporation and crystallization, When the content of magnesium chloride in evaporating concentrate is about 39%, relatively good particles can be obtained, the brine can be decolorized, the content of magnesium chloride can meet the requirements of food grade products after desulphurization, and the content of sulfate is not exceeding the standard. (3) the larger crystal magnesium chloride was obtained by adding halogen out of the mold to cool down, and the spillway discharged from the mould was mixed with the finished liquid in proportion to 1:1. The crystallization rate is guaranteed. (4) by washing the product with magnesium chloride mother liquor, the sodium chloride impurity with small crystal can be removed from the magnesium chloride product and the purity of the target product can be improved. (5) the product index of magnesium chloride prepared by this process accords with the national standard of food safety and the index requirement of food additive magnesium chloride GB25584 2010 >.
【學(xué)位授予單位】：天津大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：TQ132.2

【相似文獻(xiàn)】

相關(guān)期刊論文 前10條

1 ;食品添加劑發(fā)展勢頭良好[J];精細(xì)化工;2000年04期

2 ;食品添加劑如何“升級”[J];食品工業(yè)科技;2000年01期

3 鄭建仙;新型高效食品添加劑的開發(fā)利用[J];應(yīng)用科技;2000年10期

4 曉君;高質(zhì)量的補(bǔ)鈣劑和食品添加劑[J];中外輕工科技;2000年04期

5 ;美國部分食品添加劑新品[J];保鮮與加工;2001年03期

6 漫漫;專業(yè)性 國際性 天然性 前瞻性 貿(mào)易性——全國食品添加劑會(huì)展呈現(xiàn)五大特點(diǎn)[J];上海輕工業(yè);2001年02期

7 劉云國,呂清杰;食品添加劑的作用及發(fā)展現(xiàn)狀[J];山東食品科技;2001年10期

8 ;對食品添加劑莫談虎色變[J];上�；�;2001年11期

9 雙燕;全國食品添加劑標(biāo)準(zhǔn)化技術(shù)委員會(huì)第二十二次年會(huì)在天津召開[J];中國食品添加劑;2001年05期

10 齊神;歲末寄語[J];中國食品添加劑;2001年05期

相關(guān)會(huì)議論文 前10條

1 高鶴娟;;食品添加劑現(xiàn)狀及發(fā)展趨勢[A];北京食品學(xué)會(huì)1987年年會(huì)論文（摘要）[C];1987年

2 馮志強(qiáng);;食品添加劑使用中存在的問題及應(yīng)對措施[A];2009中國（深圳）食品安全高峰論壇學(xué)術(shù)報(bào)告匯編[C];2009年

3 張延杰;鄔海雄;;食品生產(chǎn)企業(yè)食品添加劑安全使用管理規(guī)范[A];“亞運(yùn)食品安全與廣東食品產(chǎn)業(yè)創(chuàng)新發(fā)展”學(xué)術(shù)研討會(huì)暨2009年廣東省食品學(xué)會(huì)年會(huì)論文集[C];2009年

4 張瑞琴;王文東;;淺談我國食品添加劑的現(xiàn)狀與發(fā)展[A];低碳經(jīng)濟(jì)與科學(xué)發(fā)展——吉林省第六屆科學(xué)技術(shù)學(xué)術(shù)年會(huì)論文集[C];2010年

5 張儉波;;我國食品添加劑管理[A];第四屆第二次中國毒理學(xué)會(huì)食品毒理學(xué)專業(yè)委員會(huì)與營養(yǎng)食品所毒理室聯(lián)合召開學(xué)術(shù)會(huì)議論文集[C];2008年

6 張程;徐德祥;;食品添加劑和與其相關(guān)的食品安全問題[A];食品安全的理論與實(shí)踐——安徽食品安全博士科技論壇論文集[C];2005年

7 張偉;安華娟;蔡柯鳴;王雪;劉文嬌;趙丹;趙v泇，

本文編號：2506631