静态螺旋切割装置制备富氧水及工艺优化

doi:10.3969/j.issn.1673-1689.2019.07.021

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静态螺旋切割装置制备富氧水及工艺优化
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                        10.3969/j.issn.1673-1689.2019.07.021
                    
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Preparation of Oxygen-Enriched Water by a Static Spiral Cutting Rig and its Technology Optimization

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摘要:

为了满足制备富氧水对低成本、含氧高、稳定性好的要求，采用静态螺旋切割技术，设计了富氧水制备装置。研究了氧气流量、氧气压力、水的流量、水的压力4个关键参数与富氧水含氧量的动态变化关系，并设计正交试验进行工艺优化，对直径DN25静态螺旋切割装置，得到最佳参数组合为氧气流量为0.90 L/min，氧气压力为0.20 MPa，水的流量为0.70 m3/h，水的压力为0.40 MPa。在常温20 ℃、一个标准大气压下，利用最佳参数组合制备的富氧水含氧量可达45.12 mg/L，较优化前提高了32.40%，保存60 d以后，其溶氧量仍然可以保持在25 mg/L以上。结果表明：本装置制备的富氧水含氧量高、稳定性好，可实现大规模工业生产。

Abstract:

In order to prepare oxygen-rich drinking water in high oxygen content contained，good stability and low cost, static spiral cutter and the sets of equipment are specially designed to make oxygen bubbles much fine. The best process parameters the four key parameters-oxygen pressure, water flow rate, the pressure of the water, oxygen flow rate are obtained. For preparation of oxygen-enriched water by dividing the level of experimental factors and the orthogonal experimental arranged. By use of the static spiral cutting device for diameter DN25，the optimized parametes combination are as follows：the oxygen flow rate，0.90 L/min；oxygen pressure，0.20 MPa；the water flow rate，0.70 m3/h；the pressure of the water，0.40 MPa respectively. Further several tests repeated under this combination of these parameters，the value of oxygen contest of the prepared oxygen-enriched water is up to 45.12 mg/L，the proportion increases by 32.40%. Also，the dissolved oxygen can keep in more than 25 mg/L when it is last for 60 days. Therefore，the preparation of oxygen-rich water by current rig or machine will be in high dissolved oxygen content，good stability，and which can used in large-scale industrial production with a broad application prospect.

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程坤,蒋建忠,崔政伟,于鹏.静态螺旋切割装置制备富氧水及工艺优化[J].食品与生物技术学报,2019,38(7):147-153.

CHENG Kun, JIANG Jianzhong, CUI Zhengwei, YU Peng. Preparation of Oxygen-Enriched Water by a Static Spiral Cutting Rig and its Technology Optimization[J]. Journal of Food Science and Biotechnology,2019,38(7):147-153.

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在线发布日期: 2020-01-23
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