白砂糖分层溶解推测产品质量变化原因的研究

Inference for Change of Product Quality by LayerDissolving of White Sugar

根据白砂糖晶体着色机理，提出以白砂糖分层溶解测定色值的方法来分析影响白砂糖质量的因素及环节，进而可加强生产管理，提高产品的质量。生产实践证实，这种方法具有良好的生产指导作用。

Accoding to the color format ion mechanism, the layer dissolving method forwhite sugars was proposed to measure their color values which were used to analyzethe factors affecting the quality of the white sugar. The method is very useful inthe production management and the quality improvement. It was proved in the realproduction that this method had a good guidance for the production.