pH值对甘蔗混合汁澄清脱色的影响

Influence of the pH Value on Clarification and Decolorization of Sugar Cane Mixed Juice

本文研究了一种低硫低磷甘蔗制糖澄清新工艺,该工艺过程使用聚季铵盐、重硫氧、磷酸二氢锌混凝剂及石灰乳对甘蔗混合汁进行澄清脱色。采用均匀设计法进行试验,并用神经网络处理试验结果。文中重点研究了低硫低磷澄清工艺过程中pH值对甘蔗混合汁澄清脱色的的影响。结果表明:pH值对重力纯度差呈正相关效应;对清汁脱色率的影响呈负相关效应。最佳预灰pH=6.6-7.0,中和pH=7.3-7.6。

In this paper, a new technique of cane sugar clarification based on low sulfur and low phosphorus is studied,a poly quaternary ammonium salt,sodium metabisulfite,zinc dihydrogen phosphate and lime milk are used in the process that cane mixed juice can be clarified and decolorized. Experiments were done by uniform design, and were used neural network to deal with the test result. The influence of pH value on the clarification and decolorization of cane mixed juice in the process of low sulfur and low phosphorus are mainly studied. The results show that the pH value on the gravity purity difference were positively correlated effect; To clear juice decoloring rate influence were negatively effect. The best preliminary grey pH = 6.6- 7.0, neutral pH = 7.3 -7.6.