CAJ | 학술논문

随着制糖技术的发展，副产物糖蜜质量逐渐变差，给糖蜜酒精生产带来新的问题，糖蜜酒精生产积垢是最突出的问题。本文阐述了酒精生产积垢出现的情况，分析了糖蜜酒精生产积垢的机理和根源，提出了热酸化澄清、微酸发酵、强化排灰、差压蒸馏等预防积垢产生的措施。
수착제당기술적발전，부산물당밀질량축점변차，급당밀주정생산대래신적문제，당밀주정생산적구시최돌출적문제。본문천술료주정생산적구출현적정황，분석료당밀주정생산적구적궤리화근원，제출료열산화징청、미산발효、강화배회、차압증류등예방적구산생적조시。
With the growth of sugar production technology, the scale from molasses alcohol production process are becoming a serious problem. This problem bothers many factories. In this paper, firstly we study this problem in-depth to explore the whole molasses alcohol production process, determine the constituency of scale from fermenting, and then analyze the mechanism of scale formation. We suggest to adjust alcohol production technology to avoid scaling. Measures such as hot acidify, low acid fermentation, the exclusion of ash, different pressure distillation should be applied.