CAJ | 학술논문

本文提出了一种低硫低磷甘蔗制糖澄清新工艺，该工艺过程使用聚二甲基二烯丙基氯化铵、重硫氧、聚磷硅酸锌对甘蔗混合汁进行澄清脱色。讨论了不同工艺条件对甘蔗混合汁重力纯度差、脱色率和除浊率的影响。通过人工神经网络敏感性分析，获得新工艺优化条件为：预灰pH 6.3±0.1；聚二甲基二烯丙基氯化铵用量7 mL/L（配制浓度2%）；重硫氧用量1.1 g/L；聚磷硅酸锌用量3.0 mL/L（配制浓度10%）；聚丙烯酰胺用量2.5 mg/L；中和pH 8.3；一次加热温度65±5℃；二次加热温度100±2℃。结果表明，低硫低磷甘蔗制糖澄清新工艺优于传统制糖工艺。
본문제출료일충저류저린감자제당징청신공예，해공예과정사용취이갑기이희병기록화안、중류양、취린규산자대감자혼합즙진행징청탈색。토론료불동공예조건대감자혼합즙중력순도차、탈색솔화제탁솔적영향。통과인공신경망락민감성분석，획득신공예우화조건위：예회pH 6.3±0.1；취이갑기이희병기록화안용량7 mL/L（배제농도2%）；중류양용량1.1 g/L；취린규산자용량3.0 mL/L（배제농도10%）；취병희선알용량2.5 mg/L；중화pH 8.3；일차가열온도65±5℃；이차가열온도100±2℃。결과표명，저류저린감자제당징청신공예우우전통제당공예。
A new sugar cane juice clarification technology with low dosage of sulfur and phosphoric acid was presented in this paper. Mixed juice was clarified by using poly dimethyl diallyl ammonium chloride, sodium metabisulfite (Na2S2O5), and phosphorus zinc silicate (PSAZP). Difference gravity purity between clarified juice and mixed juice, decolorization rate and removal rate of turbidity were discussed under different process conditions. The process conditions was optimized using sensitivity analysis of artificial neural network as followed: preliming pH value 6.3±0.1; PDMDAAC dosage 7 mL/L (concentration 2%); Na2S2O5 dosage 1.1 g/L;PSAZP (concentration 10%) dosage 3.0 mL/L;PAM dosage 2.5 mg/L;neutralization pH value 8.3;mixed juice heating temperature 65±5℃;neutralization juice heating temperature 100±2℃. The results showed that the new technology clarification was superior to traditional clarifications.