摘要
在碳酸法澄清糖汁的工序中引入糖浆上浮脱色新技术,可以进一步提高清糖浆的质量,并使白砂糖的质量也得到明显提高。生产实践证明,在碳法糖厂甘蔗处理量大幅度提高而生产设施未作相应扩充的情况下,如果正常使用糖浆上浮脱色新技术,浮清糖浆的色值平均下降12.50°St、浊度平均下降4.67、简纯度平均提高0.84以上,使成品糖的色值平均为59IU、混浊度平均为2.4.二氧化硫含量平均为10.8×10-6,从而产品优级率达98.68%。此外,还讨论了一些与该新技术应用有关的问题。
The quality of syrup and white sugar can be greatly improved by using flotation clarification in the carbonation process. It has been proved in a campaign that if the syrup flotation clarification is in good operation, and in case the crushing capacity has to be raised without enlarging facilities, such as carbonator, the average reduction of colour and turbidity of syrup is 12.50°St and 4.67 respectively, and the increment of apparent purity is 0.84 on the average. As a result, colour of white sugar is 59 IU, turbidity 2.4, and SO_2 content 10.8×10^(-6) on the average; thus, 98.68% of white sugar product is superior grade. Some problems of the new technology are also discussed.
出处
《甘蔗糖业》
1992年第6期28-34,共7页
Sugarcane and Canesugar
