亚硫酸法与碳磷无硫法清净效果比较研究

Comparative Study on Clarifying Effect of Sulfitation Process and Carbon-phosphorus Sulfur-free Process

研究比较了常规亚硫酸法工艺与碳磷无硫工艺在制糖清净过程中的实际应用效果和白砂糖质量情况,结果表明:碳磷无硫工艺清混汁纯度差较亚硫酸法提升了1个百分点,碳磷白砂糖中未检出SO_(2),混浊度从亚硫酸法的110 MAU降低至49 MAU,高品质糖产率从亚硫酸法的1.63%提升至54.21%,较好地体现了碳磷无硫工艺的技术优势,对提高糖分回收率和产品质量具有非常积极的作用。通过技改实现亚硫酸工艺向碳磷工艺的转变,不仅可提升企业的经济效益和质量效益,还提高了制糖副产物的综合利用价值,取得了较好的环境效益,具有很好的推广应用价值。

This study compared the conventional method of sulfitation process(SP)with carbon-phosphorus sulphur-free process(CpSP)about actual application effect in the process of sugar clarification and the quality situation of sugar.The results showed that purity of clear-mixed juice after CpSP was increased by 1%than SP.No SO_(2) in white granulated sugar could be detected,and its turbidity was greatly decreased from 110 MAU to 49 MAU.The yield of high quality sugar was increased from 1.63%to 54.21%,which better reflected the technological advantages of CpSP,and had a very positive effect on improving the sugar recovery rate and product quality.The transformation from SP to CpSP through technical improvement could not only improve the economic and quality benefits for enterprises,but also have better environmental benefits(energy conservation and pollution reduction),and it had good promotion and utilization value.