纳米碳酸钙强化赤砂糖回溶糖浆清净过程的研究

Research on the strengthen process of purity by nanometer CaCO_3 for remelt syrup of brown granulated sugar

以赤砂糖回溶糖浆为研究对象,探讨了纳米碳酸钙对磷酸钙絮凝法清净赤砂糖回糖浆的强化作用。考察了纳米碳酸钙的用量、纳米碳酸钙加入前的p H、反应温度、反应时间4个因素对提高赤砂糖回溶浆纯度的影响。通过正交试验优化了工艺条件,最佳工艺条件为:纳米碳酸钙用量为5 mg/m L(10%赤砂糖溶液)、纳米碳酸钙加入前p H值为7.2、反应温度60℃、反应时间5min。结果表明,在最佳工艺条件下赤砂糖回溶液的纯度可提高1.79%,表明纳米碳酸钙对磷酸钙絮凝法清净赤砂糖回糖浆具有较好的强化作用。

Based on remelt syrup of brown granulated sugar as the research object, using self-made calcium carbonate nanoparticles, discusses the influence of nanometer calcium carbonate to improve the purity of remelt syrup of brown granulated sugar. Effect of the dosage of nanometer calcium carbonate, the pH value before joining calcium carbonate nanoparticles reaction temperature, reaction time were investigated, and the optimum experimental conditions were as follows the dosage of nanometer calcium carbonate is 5 mg/mL brown granulated sugar solution （10%）, calcium carbonate nanoparticles to join before the pH value of 7.2, reaction temperature 60 ℃, reaction time is 5 min. Results show that under the condition of optimum process remelt syrup of brown granulated sugar can improve the purity of 1.79%.