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1.1 Xerogels: The specific surface area is usually 350-450 m²/g, with a wide pore size range (e.g., 10-50 nm) and an iron content of ≤50 ppm. Their adsorption effect is relatively limited. However, increasing the pore volume of xerogels to ≥1.2 mL/g and the specific surface area to ≥500 m²/g can effectively enhance their adsorption capacity for protein-polyphenol mixtures.
1.2 Hydrogels: They have a higher specific surface area (≥750 m²/g), a pore volume of 0.5-0.8 mL/g, and an iron content of ≤15 ppm. Due to their abundant microporous structure and high content of surface hydroxyl groups and hydrogen bonds, their adsorption capacity is significantly better than that of xerogels, with superior selectivity.
2.1 Xerogels: They are difficult to disperse, requiring longer stirring time. They tend to introduce dissolved oxygen, and dust is easily generated during addition and stirring, which affects the operating environment.
2.2 Hydrogels: They are easy to disperse, which can shorten stirring time and reduce the introduction of dissolved oxygen. No dust is generated during the addition and stirring process, improving the production site environment.
3.1 Xerogels: They are commonly used in filtration buffer tanks as beer stabilizers, suitable for general capacity improvement needs.
3.2 Hydrogels: They are applicable to beers that are difficult to stabilize. They can be used in barrel aging (with a maturation time longer than 3 days) or filtration buffer tanks, making them the best choice for stabilization treatment.
In summary, silica hydrogels are superior to silica xerogels in terms of adsorption performance, ease of use, and environmental friendliness, and are particularly suitable for application scenarios with high requirements for beer stability and purity, making them an ideal choice for silica gel beer stabilization processes.
