试用过氧化氢改善亚法白砂糖质量

Improving White Sugar Quality With Hydrogen Peroxide

在亚硫酸法糖厂,将过氧化氢(H_2O_2)加入甲膏煮糖罐与以同一时间的硫漂糖浆不加过氧化氢作为对比进行了煮糖试验。结果表明,煮糖过程中加入过氧化氢对糖膏固溶物用量为20×10^(-6)时:能显著改善白砂糖的质量,其色值平均下降14.24%、SO_2残留量下降39.1%;将试验白砂糖在同等条件下贮藏11个月(350 d)后重新测定色值表明,使用过氧化氢的白砂糖的贮藏性能稳定,其色值稳定率为2.28 IU/hd,比对照组的7.48IU/hd下降69.3%.

In a mill by sulfitation process the experiment was done to compare the quality of two kinds of white sugar from same syrup but different boiling Process. The first one was obtained by adding hydrogen peroxide ( H_2O_2 ) to A-massecuite in boiling, the another was obtained by normal boiling process. It was showed that the quality of white sugar can be improved notably when the amount of H_2O_2 was 20X10^(-6) on solids in massecuite. The colour value on the average decreased 14.24%. The amount of remaining sulfur dioxide decrased 39.1%. The colour value of white sugar which had been stored for 11 months ( 350 days ) on the same condition was redetermined, showing clearly that the colour value of the white sugar produced by H_2O)_2process was stable in storage. The stable rate of colour value decreased 69.30% from 7.43 IU/hd to 2.28 IU/hd comparing with normal process.