混合汁中过量蔗渣糠对糖汁色值影响的研究

Influence of Bagacillo Content in Mixed Juice on the Colour Value of Sugar Juice

通过对甘蔗糖厂的实际混合汁进行研究,发现混合汁中的蔗渣糠含量将直接影响糖汁的色值;因此,减少混合汁中蔗渣糠的数量是一项降低清汁色值的重要措施。对蔗渣糠的致色机理也进行了初步探讨。

It is discovered that the colour value of sugar juice is affected by the content of bagacillo in mixed juice through the experiments on mixed juice in some sugar mills. It is an important measure of reducing the colour of clarified juice to decrease the content of bagacillo in mixed juice. The colouring mechanism of bagacillo is also discussed.