摘要
本研究选用了五种常用的表面活性剂进行了实验室的甲糖膏模拟煮糖,对每种表面活性剂分别进行了六个不同的添加量,分六次添加的对比试验。结果发现,成品白糖中的灰份含量明显下降。进一步对灰份中居代表性成份进行了原子吸收法和离子色谱法的精密测试与研究工作,从理论上对其作用机理作了较深入的探讨。
The effects of several surfactants on the ash content in sugar productsduring pan—processing have been researched under laboratory condition.Bypan—processing model with A—massecuite,six different dosage of fivesurfactants which is widely used have been performed and the totalash content of the sugar product is assaied.Meanwhile,research themechanism of surfactants reducing the ash formation.Several importantelement such as K.Na,Ca,Fe,So_4 content and the aperture was assaied. According to the experiment,the mechanism of removing ash in sugarproducts during pan—processing by the use of surfae—is discussed,whichshows that surfactants can decrease the surface tension between crystal andliquid,decrease the viscocity of liquid,so increase the fluidity,by thisway,get the crystal better qualiy,and increase the seperating effi—ciency,so decrease the quid remaining in the crystel,in this way,decrease ash content,thisis the main cause of improving the suger ashcontent by the use of the surfactants.The effect of increasing solubilityand state electricity protection action is far lower than that have beenmentioned above
出处
《甜菜糖业》
1990年第1期14-21,33,共9页
