摘要
研究了糖浆沸点与锤度的关系，结果表明两者呈线性相关。在多晶体冰糖保温静止结晶的基础上，研究了浓缩终点温度和糖浆pH对基于振荡的多晶体冰糖结晶工艺的影响，得出浓缩终点温度最低为115℃，此时的锤度为83．1°Bx，过饱和度为1．2；当浓缩终点温度为120℃时，最终冰糖的结晶率为71．91％；煮糖所用糖浆的适宜pH范围为7～8。为多晶体冰糖结晶器的设计提供了一定的理论基础。
The relationship between boiling point of syrup and its brix, and the influence of syrup concentrate ter- minal temperature and pH on the crystallization of muhicrystal rock sugar based on oscillation were investigated in this paper. Results showed that a linear correlation was found between boiling point of syrup and its brix, while, the lowest concentrate terminal temperature, the brix and the degree of supersaturation were 115℃, 83.1 and 1. 2, respectively. As the concentrate terminal temperature was 120℃, the crystallization rate increased to 71. 91%. The appropriate pH values for syrup were ranged from 7 to 8. This research provided an essential theory for the design of the new crystallizer for multicrystal rock sugar.
出处
《中国甜菜糖业》
2011年第3期5-7,22,共4页
China Beet & Sugar
关键词
多晶体冰糖
结晶
过饱和度
muhicrystal rock sugar
crystallization
technical studies
oscillation
