摘要
专项研究不同亚硫酸法清净工艺条件对清汁钙盐含量的影响关系,证明了适当预灰并提高中和pH值、硫熏强度和磷酸加入量能有效降低清汁钙盐,作出了与清汁钙盐量相关的工艺参数曲线及其二次回归方程。并通过正交试验得出了以清汁钙盐量为指标,对正常新鲜甘蔗的最佳澄清工艺条件为:预灰pH值6.1-6.3、蔗汁总P2O5量300-350×10-6、硫熏强度16-18ml、中和pH值7.5。
An investigation was carried out on the effects of the calcium content in clarificated juice by using different technological conditions in white granulated sugar produced by the sulfitation process, and the quadratic regression equation between them were established. It was tested that the calcium content in clarificated juice was effectively decreased when the preliming, the neutralization pH value, the sulfitation strength and the total amount of P2O5 in juice were improved. The optimum technological requirement for the clarification of the normal fresh sugarcane was verified by the orthogonal experiments as: pre-defecation juice pH value 6.1-6.3, P2O5 300-350ppm in sugar juice, intensity of sulfitation 16-18 ml, neutralization pH value 7.5.
出处
《甘蔗糖业》
2002年第1期29-32,49,共5页
Sugarcane and Canesugar
基金
广西自然科学基金资助课题桂科自9811032
