碳法、亚法糖储存期间色值、酚铁、结块等问题研究
탄법、아법당저존기간색치、분철、결괴등문제연구
Study on Problems of Color Value, Phenolic Iron, and Caking of Sugar from Carbonation and Sulfitation during Storage
  • 万方数据
    甘蔗糖业 감자당업
    SUGARCANE AND CANESUGAR
    2011年 6期 26-31 ,共6页

    何凤仪%程江玲%胡智雄%叶海滨

    하봉의%정강령%호지웅%협해빈

    白砂糖%储存期%酚铁%色值增加%结块成因 白砂糖%儲存期%酚鐵%色值增加%結塊成因
    백사당%저존기%분철%색치증가%결괴성인
    White granulated sugar%Storage%Phenolic iron%Color value%Caking
    本文从产品质量的角度探讨碳酸法糖（简称碳法糖）、亚硫酸法糖（简称亚法糖）在储存期间的色值、水分变化和结块等情况。通过比较分析，得出了影响白砂糖色值以及导致其结块的主要原因，并提出相应的措施保证储存期内产品的质量。
    본문종산품질량적각도탐토탄산법당（간칭탄법당）、아류산법당（간칭아법당）재저존기간적색치、수분변화화결괴등정황。통과비교분석，득출료영향백사당색치이급도치기결괴적주요원인，병제출상응적조시보증저존기내산품적질량。
    In this paper, it was explored how the color value and moisture of the carbonation cane sugar and sulfitation cane sugar changed, and how they caked during storage, etc. By the comparative analysis, we knew why the color value of the white granulated sugar increased, and why it caked, and put forward measures to ensure the product quality during storage.
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