| 影响清汁钙盐量的工艺参数优化研究 |
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| 引用本文： | 陆登俊,刘慧霞,李坚斌.影响清汁钙盐量的工艺参数优化研究[J].甘蔗糖业,2002(1):29-32,49. |
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| 作者姓名： | 陆登俊 刘慧霞 李坚斌 |
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| 作者单位： | 广西大学生物技术与糖业工程学院,南宁,530004 |
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| 基金项目： | 广西自然科学基金资助课题桂科自9811032 |
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| 摘 要： | 专项研究不同亚硫酸法清净工艺条件对清汁钙盐含量的影响关系,证明了适当预灰并提高中和pH值、硫熏强度和磷酸加入量能有效降低清汁钙盐,作出了与清汁钙盐量相关的工艺参数曲线及其二次回归方程。并通过正交试验得出了以清汁钙盐量为指标,对正常新鲜甘蔗的最佳澄清工艺条件为:预灰pH值6.1-6.3、蔗汁总P2O5量300-350×10-6、硫熏强度16-18ml、中和pH值7.5。
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| 关 键 词： | 清汁钙盐量 工艺参数优化 澄清工艺 甘蔗制糖 亚硫酸法 |
Study on Optimum Technological Parameters for the Calcium Content in Clarificated Juice |
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| Lu Dengjun,Liu Huixia,Li Jianbin.Study on Optimum Technological Parameters for the Calcium Content in Clarificated Juice[J].Sugarcane and Canesugar,2002(1):29-32,49. |
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| Authors: | Lu Dengjun Liu Huixia Li Jianbin |
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| Abstract: | An investigation was carried out on the effects of the calcium content in clarificated juice by using different technological conditions in white granulated sugar produced by the sulfitation process, and the quadratic regression equation between them were established. It was tested that the calcium content in clarificated juice was effectively decreased when the preliming, the neutralization pH value, the sulfitation strength and the total amount of P2O5 in juice were improved. The optimum technological requirement for the clarification of the normal fresh sugarcane was verified by the orthogonal experiments as: pre-defecation juice pH value 6.1-6.3, P2O5 300-350ppm in sugar juice, intensity of sulfitation 16-18 ml, neutralization pH value 7.5. |
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| Keywords: | Clarificated Juice Calcium Clarify |
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