用红外光度法测量糖液过饱和度的研究

INFRARED PHOTOMETRIC STUDIES OF SUPERSATURATION OF SUGAR SYRUPS

含细晶的过饱和糖浆在加热升温至饱和温度时，对光的透射有最小值．据此用红外光度法测量了糖浆的过饱和度。试验中糖浆的透射光和温度的测量由单板计算机实时处理，并打印和显示测量结果。研究了细晶粒度、预结晶作用等因素对测量误差的影响．给出了适宜的细晶粒度、细晶用量及分散剂的筛选等实验结果。用适当制备的细晶及敏感的测温探头可使测量时间减少至每次５ｍｉｎ．

it was found that the supersaturand sugar syrup containing seed .crystals has the mininmum of light transmission when it is heatal to its saturation temperature.So a mehtod of measuring the supersaturation of syrups was studied with the infrand photometry. In the determination the light light transmission and temperature of syrup were dealt with in real the by a TP-801 single broad computer, which then displayal and pout the measurement results. An examination of a variety of methods for seed preparation was carried out. It was foUnd that the seed orystals of 38 ￣ 75 micrometres in size and 5 ￣10% in quantity and with a lithe surfactant as dispersant are suitable for the determination of supersaturation of syrups. The determination the could be reduced to about 5 minutes for each run by using ed prepared seeds and a sensitive themal Probe.