甲洗蜜回煮甲糖膏过程转化损失的探讨分析

Discussion and Analysis on the Conversion Loss of Reboiling A-Wash with A-Masseeuite

通过回顾国内煮糖技术发展和变化,找出回煮甲洗蜜在煮糖工段中的正确定位,同时简要论证煮糖结晶率为煮糖的核心,是正确煮糖和提高产糖率的根源。根据理论基础和实际情况推导和验证计算,以及对生产实际情况进行分析比较,得出了回煮甲洗蜜与成糖过程中的甘蔗蔗糖分转化损失的推导计算方法,指出在一定的糖浆纯度下,当甲洗蜜回煮量超过一定比例时,回煮量越大糖分转化损失就越大,进而导致转化的损失大于回煮甲洗蜜提高的收回效果。

By reviewing the development and changes of domestic sugar boiling technology, we found out the correct position of reboiled A-wash in the sugar boiling section. At the same time, we demonstrated briefly that the sugar boiling crystallization rate was the core of boiled sugar, which was the basis for boiling sugar correctly and improving sugar yield. And based on deriving and validating calculations of theoretical basis and actual conditions, as well as analysis and comparison of production practice, the derivation and calculation method of sugar conversion loss of sugarcane in the process of sugar formation and reboiling A-wash were obtained. And it was pointed out that the amount of reboiled A-wash was more than a certain proportion with a certain purity of syrup, if the amount of reboiled A-wash was greater, and then the loss of sugar conversion was greater accordingly, which resulted in a loss of conversion greater than the increased recovery effect of reboiling A-wash.