CAJ | 학술논문

为了更好地利用糖汁胶体碱性等电点的性质，更准确地控制碳酸法澄清工艺条件，本文针对性地研究碳酸法澄清的碱度与糖汁pH的相关关系，实验模拟一碳饱充工艺，以一清汁色值为表征，确定了在较低的加灰量（CaO0．6、0．8、1．2％对蔗）条件下糖汁胶体的碱性等电点，找到与最佳碱度对应的pH范围在11．15～10．83，指出可根据pH值控制清净工艺，达到用较少加灰量而取得较好的澄清效果的目的。
위료경호지이용당즙효체감성등전점적성질，경준학지공제탄산법징청공예조건，본문침대성지연구탄산법징청적감도여당즙pH적상관관계，실험모의일탄포충공예，이일청즙색치위표정，학정료재교저적가회량（CaO0．6、0．8、1．2％대자）조건하당즙효체적감성등전점，조도여최가감도대응적pH범위재11．15～10．83，지출가근거pH치공제청정공예，체도용교소가회량이취득교호적징청효과적목적。
In order to make better use of the nature of sugar colloid alkaline isoelectric point, to control technology conditions more accurately, this paper pointed the study at the relationship between the basicity and pH in the traditional carbonic acid method of sugar industry. Through the simulating experiment in the first carbonation and in the condition of lower lime addition quantity （0.6, 0.8 and 1.2% of sugarcane juice）, it ensured the sugar colloid alkaline isoelectric point （in different lime addition quantity）, and the best pH value range of 11.10-10.85 corresponding with the basicity was found out. It is pointed out that the clarification process can be controlled according to pH value and therefore achieved the purpose with less add ash rate and better clarification effect.