气浮提纯新技术降低食糖中SO_2残留量的研究

Study on decreasing SO_2 in sugar by process of floatation

介绍了用气浮提纯新技术代替糖浆硫熏,可显著降低糖浆的SO2含量,混浊度、色值、钙盐、磷酸值、电导灰分和粘度均有不同程度地降低,纯度相应提高。最终可使成品糖的SO2含量和混浊度指标达到国家精制糖标准,其它指标也得到了相应的改进。

It was introduced that syrup floatation instead of sulfitation can decrease SO2 remarkably and the degrees of turbidity, chromaticity, calcium, P2O5, conductive ash and viscosity to various extent in syrup, while purity increased. This can make SO2 and turbidity reach national standard of refined sugar and some other parameters to be improved to some extent.