利用多级上浮法降低亚法糖浆色值的研究

Reducing Colour of Syrup in Sulfitation Process with Multiple-Stage Flotation

实验证实，糖浆多级上浮清净法比普通单级上浮法更能使亚法糖浆获得较高的脱色率。对于不同级数的糖浆上浮过程，澄清剂的用量及添加方式对槽浆脱色率都有一定程度的影响．论文还提出了二级糖浆上浮清净方法的最适工艺条件，并对糖浆多级上浮清净机理进行了理论探讨。

The decolorization ratio of syrup in sulfitation process is higher through experi ments with multiple-stage flotation of syrup than that with single-stage flotation. The influence of the cIarificants'dosage On the decolorizalion ratio is examined in different flotations. Thesuit- abletechnical conditions for double - stage flotation are proposed. The mechanism of multiple- slage flotation of syrup is theoetically studied.