甘蔗糖业
甘蔗糖業
감자당업
SUGARCANE AND CANESUGAR
2014年
2期
40-43
,共4页
混浊度%磷酸值%钙盐%亚硫酸法
混濁度%燐痠值%鈣鹽%亞硫痠法
혼탁도%린산치%개염%아류산법
Turbidity%Phosphoric acid%Calcium%Sulfite method
亚硫酸法甘蔗制糖在糖汁提净脱色过程中添加石灰乳、磷酸、二氧化硫等，蔗汁中的有机非糖分如淀粉、胶质、蛋白质存留在白砂糖中能引起白砂糖糖液混浊。本文针对白砂糖中无机成分如钙、磷、硫的含量与白砂糖的混浊度之间的关系作了基本的分析研究。
亞硫痠法甘蔗製糖在糖汁提淨脫色過程中添加石灰乳、燐痠、二氧化硫等，蔗汁中的有機非糖分如澱粉、膠質、蛋白質存留在白砂糖中能引起白砂糖糖液混濁。本文針對白砂糖中無機成分如鈣、燐、硫的含量與白砂糖的混濁度之間的關繫作瞭基本的分析研究。
아류산법감자제당재당즙제정탈색과정중첨가석회유、린산、이양화류등，자즙중적유궤비당분여정분、효질、단백질존류재백사당중능인기백사당당액혼탁。본문침대백사당중무궤성분여개、린、류적함량여백사당적혼탁도지간적관계작료기본적분석연구。
In the process of sulfite flocculation clarifying process, lime, phosphoric acid and sulfur dioxide were added to the cane juice to clear the non-sugar organisms such as starch, pectin, protein whose residue in white granulated sugar causes turbidity its solution. A basic analysis was presented in this paper on the relationship between the turbidity of the solutions of white granulated sugar and its residual component of inorganic materials such as calcium, phosphorus and sulphur.
