清汁二氧化硫含量及其影响因素与白砂糖残硫量关系的探讨

Effects and Influential Factors of SO_2 Content in Juice and Its Relationship on SO_2 Content in White Granuated Sugar

清汁中二氧化硫含量偏高是不少糖厂白砂糖残硫量偏高的重要原因。本文通过对生产数据进行统计分析,得出了清汁含硫量与白砂糖残硫量之间的关系,并探讨了澄清工艺技术条件、甘蔗质量(新鲜度)、硫熏中和反应程度对白砂糖残硫量的影响。结果表明,白砂糖残硫量与清汁二氧化硫含量呈正相关关系,稳定的生产工艺条件、新鲜的甘蔗、彻底的中和反应对于降低白砂糖含硫量具有至关重要的意义。

High residual sulfur dioxide in juice is a main cause for high sulfur dioxide content in white granulated sugar. In this paper, the relationship between the amount of residual sulfur dioxide in juice and in white granulated sugar was figured out by statistical analysis, and the effect of clarification processing conditions, cane quality （freshness）, the degree of neutralization reaction on the sulfur dioxide content of sugar were discussed. The results showed that the sulfur dioxide content in white granulated sugar is positively correlated to the sulfur dioxide content in juice. In addition, stable production processing, fresh sugarcane, complete neutralization would help reduce the sulfur dioxide content in white granulated sugar.