磷酸絮凝法沉降赤砂糖回溶糖浆的澄清工艺

以赤砂糖回溶糖浆为研究对象,采用磷酸法絮凝沉降赤砂糖回溶糖浆。通过改变磷酸和氢氧化钙加入的先后顺序,观察絮凝物沉降速度及其密实度,最终选择磷酸和氢氧化钙同时加入的方式,进行絮凝沉降。在此基础上以脱色率和除浊率为指标,考察了磷酸用量、反应pH、反应温度以及反应时间等4个因素对赤砂糖回溶糖浆脱色率和除浊率的影响,并通过正交试验优化工艺条件。在最佳工艺条件:磷酸用量210 mg/kgBx、反应pH为7.10、反应温度85℃、反应时间5 min下脱色率可达70.1%、除浊率为97.7%。实验结果表明:在此工艺条件下,磷酸钙絮凝法对澄清赤砂糖回溶糖浆具有理想的效果,工艺条件可行。

Clarifying the remelt syrup of brown granulated sugar by phosphate flocculating process

The remelt syrup of brown granulated sugar was studied using the Calcium phosphate flocculation method. The sedimentation velocity and compactness of the floc sedimentation were observed under different adding order of the phosphoric acid and calcium hydroxide , and the way of adding them simultaneously was used for the flocculating sedimentation. The effect of the phosphoric acid dosage, preliming pH, reaction time, and reaction temperature on the decolorization and deturbidity of the remelt syrup of brown granulated sugar were investigated. The orthogonal tests were proceeded to optimize the experimental conditions, and the results showed that the optimal phosphoric acid dosage was 210 mg/kgBx, reaction time was 5min, the reaction temperature was 85℃, and the preliming pH was 7.10. Under the optimal conditions, the decolorization rate reached 70.1% and the deturbidity rate reached 97.7%. The results proved the feasibility of the calcium phosphate flocculation method for the clarification and decolorization of the remelt syrup of brown granulated sugar.