白砂糖贮存过程中增色和结块问题初探

Primary Research In The Coloring And Massing of White Sugar Crystals During storage

本文分析了白砂糖贮存期间增色和结块的原因。指出 :白砂糖中酚类物、铁离子、氨基酸和还原糖的含量是白砂糖着色的重要影响因素 ;白砂糖结块是由包装温度、砂糖含水量。

This paper analyses the causes of coloring and massing of the white sugar crystals during its storage. It is pointed out that the contents of the phenolic material, iron ion, amino acid as well as the reducing sugar within the white sugar are the important effect factors of the color increasing. The massing of the crystal is caused by many factors, such as the packing temperature, water content, the size and the uniformity of the crystals, etc.