减少亚硫酸法清汁中Ca^(2+)和SO_3^(2-)的方法及其机理

Mechanism and Methods for Reducing Ca 2+ and SO 2- 3 in Clarified Juice of Sulphitation Process

对亚硫酸法糖汁清净过程中，清汁的Ｃａ２＋和ＳＯ２－３含量随硫熏强度及中和ｐＨ值升高而降低这一实验结果进行了机理探讨．并指出高硫熏和偏碱ｐＨ值是减少清汁中Ｃａ２＋和ＳＯ２－３的有效方法．

It is found, in the experiments, that contents of Ca 2+ and SO 2- 3 in clarified juice are decreased with the increasing of sulphitated degree and pH in sulphitation process.The relevant mechanism is also discussed and it is considered that a alkalescence (pH=7.3～ 7.5 ) or/and a higher sulphitated degree (1.8～2.2) should be used in order to decrease greatly the contents of Ca 2+ and SO 2- 3in clarified juice and the juice quality can be improve effectivly.