摘要
阐述了原糖溶液电解脱色过程的机理,并对电解原糖浆脱色进行了实验研究,考察电解时间、电流密度、温度、锤度等因素对原糖浆脱色的影响。结果表明,电解对原糖溶液具有显著的脱色效果,对40築x的原糖溶液脱色率可以达到90%以上。
The mechanism of electrolytic purification the syrup of raw sugar was introduced. The electrolytic decolourization was performed with time, current density, temperature and concentration. That electrolytic decolourization had a notability effect on the syrup. The ratio of electrolytic decolourization to 40Bx was over 90%.
出处
《食品科技》
CAS
北大核心
2004年第6期27-30,共4页
Food Science and Technology
关键词
电解
原糖浆
脱色
electrolysis
syrup
decolourization
