亚硫酸法中一个值得研究的问题(一)——不纯糖液中亚硫酸钙沉淀的特殊性

(一) 我国甘蔗糖厂普遍采用亚硫酸法生产白砂糖,它的流程和设备比较简单,消耗材料也较少,但它的澄清效果不够好,清汁和糖浆灰分多,蒸发罐积垢严重,对某些蔗汁不能适应而出现澄清困难,因此需要研究改进。亚硫酸法清汁的灰分和钙盐含量常比混合     

自控塔式硫熏中和器在糖厂中的应用

用甘蔗生产直接消费的白砂糖，有碳酸法和亚硫酸法2种清净工艺。在我国，绝大多数糖厂都采用亚硫酸法清净工艺。上世纪60年代，我国在世界上率先研究成功管道式硫熏中和器，为亚硫酸法糖厂的硫熏中和工艺提供了良好的工艺条件和操作环境。管道式硫熏中和器的普遍应用，改变了亚硫酸法糖厂的面貌，也促进了亚硫酸法清净工艺的发展，但还存在着不少急需研究解决的问题。     

甘蔗亚硫酸法制糖过程中的灰分及其对生产的影响

制糖生产中的灰分是无机非糖分的总称,是生产物料的主要成分之一,其含量过多会影响蒸发煮糖设备和产品质量,增加糖蜜糖分损失等。随着制糖过程的进行,物料中灰分成分和含量会发生变化。本文介绍了亚硫酸法糖厂制糖原料、在制品、产品及副产品中灰分情况、灰分对制糖生产的影响,以期为降低灰分对制糖生产的负面影响和减少产品中灰分含量提供参考和依据。     

亚硫酸钙在蔗糖溶液中离解平衡的研究

在不同因素下，通过测定亚硫酸钙固体在蔗糖溶液中的溶解度，研究亚硫酸法糖厂蔗汁澄清中亚硫酸钙沉淀的离解平衡关系。     

电絮凝技术应用于蔗汁脱色的初步研究

介绍了电絮凝技术用于甘蔗糖厂蔗汁脱色的试验和电絮凝技术机理。电絮凝技术作用主要体现在对蔗汁的脱色、杀菌、减少灰分残留等3个方面,在50～70℃范围研究了不同糖汁温度和电流密度下电絮凝后清汁的脱色率。结果表明:电絮凝法处理预灰汁的沉降清汁纯度提高了0.13AP,在亚硫酸法基础上脱色率提高了12.55%,电导灰分平均降低200μs/cm。电絮凝温度越高清汁脱色率越高,而电絮凝耗电量则越大。     

广西电磁防垢试验取得成果

电磁防垢器的使用和试验研究工作在广西取得了可喜的成果,在广西大、中、小型碳酸法、亚硫酸法糖厂已普遍推广使用。除碳酸法糖厂如桂平、南宁糖厂继续保持良好的使用效果外,一批亚硫酸法糖厂,如钦州、百色、西     

糖浆微小悬浮粒子的分离除浊

由于亚硫酸法糖厂的糖浆中存在许多微小悬浮粒子，直接影响了白砂糖的产品质量，为了提高产品的质量，必须进行补充报道，本文阐述了亚硫酸法的缺点，介绍了国内外采用的多种补充澄清方法，并分析对比了各种方法的效果及投资费用，提出深层过滤应用于国内糖厂的可行性。     

关于白砂糖灰分问题的探讨

0引言广东梅山糖厂是亚硫酸法糖厂,在榨季生产中白砂糖灰分一度居高不下,徘徊在O.OgX门一。～队IX10-“之间,白砂糖灰分问题给产品质量带来了极大的威胁。为此,我厂对白砂糖灰分问题,进行了多方探讨,采取了一系列的措施,将白砂糖灰分降到了0.07X10-z以下本文就白砂糖灰分问题,结合我厂的做法,谈谈自己的粗浅认识。1影响白砂糖衣分含量的主基因＊我厂对四次白砂糖样本所作的分析,证实了白砂糖灰分的主要成分是硫酸根（SO夕）和钙（Ca“”）.分析结果如表l。表1白砂问中的研监权、铸与东分含量从表1可知,在这些白砂糖样品中,硫酸报平均含…     

浅谈亚硫酸法制糖中pH值变化的影响

主要介绍亚硫酸法甘蔗糖厂生产过程中ｐＨ值变化的影响     

提高白砂糖电导灰分合格率技术攻关实践探索

介绍亚硫酸法糖厂提高白砂糖电导灰分合格率的技术攻关实践。运行表明,通过技术攻关后,能将白砂糖电导灰分合格率从80.3%提高至92%以上,满足生产工艺、设备要求,实现提高饮料糖产率,提升产品质量,打造优质品牌,拓宽产品市场,满足客户特殊要求的目标,显著增加企业的经济效益。     

关于白砂糖电导灰分偏高的原因分析

分析灰分超标白砂糖灰分成份,并通过试验室模拟试验与分析主要灰分成份在澄清过程变化,探讨白砂糖灰分超标的主要原因,为糖厂降低白砂糖灰分提供理论依据。     

降低咸水蔗白砂糖灰分初探

根据咸水蔗白砂糖灰分成分及蔗汁成分，提出了降低白糖灰分的几种办法。     

Content of iron, copper and zinc in white sugar samples from Polish and other European sugar factories

White sugar is a very pure food product, even though it contains very small, significant amounts of soluble and insoluble impurities. The content of these impurities has nutritional significance and determines the usefulness of sugar for various industrial applications. The aim was to evaluate the content of iron, copper and zinc in samples of white sugar from Polish factories compared with commercial white sugar samples from other European countries. The investigations were conducted on 72 campaign-averaged white sugar samples from 37 different Polish sugar factories from 1996 to 2000 and on 16 commercial white sugar samples from nine European countries. The content of iron, copper and zinc in those sugar samples was determined by means of FAAS both in the sediment and in the solution after filtration on 0.45-µm filters of sugar water solution. The content of iron, copper and zinc was low (averages 0.29, 0.06 and 0.07 mg kg^-1, respectively) in all the white sugar samples from Polish sugar factories and other European countries. Iron and copper found in all white sugar samples were mainly in insoluble form - 77 and 69%, respectively. The contents of water-insoluble iron and water-soluble zinc in white sugar increase with a lowering of the quality of sugar evaluated according to the standards of the EU sugar market regime.     

小麦粉麸星的量化检测与分析

对制粉生产中不同制粉系统的42个小麦粉样品以及不同类型的实验磨磨制的20个小麦粉样品分别进行麸星及灰分含量测试.测试结果表明,麸星仪可以敏锐地感应出制粉生产线不同系统小麦粉中麸星含量及麸星斑点的细微变化,并通过数据和图像显示出来.不同制粉系统小麦粉的麸星含量与灰分含量呈正相关,其相关系数达0.8097,但不同实验磨粉机磨制的小麦粉样品,二者的相关系数变幅较大.麸星仪对白麦麦皮的感应相对较差.     

气浮新技术处理霜害甘蔗糖浆的实践

广东茂源糖业公司近两个榨季用糖浆气浮新技术处理霜害蔗及岗地蔗,经气浮后糖浆脱色率平均达18．36％,产品白糖一级率提高35．5％,白糠电导灰分下降35．8％,色值下降15．8％,混浊度降低45．1％。     

气浮新技术处理霜害甘蔗糖桨的实践

广东茂源糖业公司近两个榨季用糖浆气浮新技术处理霜害蔗及岗地蔗,经气浮后糖浆脱色率平均达18.36％,产品白糖一级率提高35.5％,白糖电导灰分下降35.8％,色值下降15.8％,混浊度降低45.1％。     

Preparation and properties of a white protein fraction in high yield from sugar beet (Beta vulgaris L) leaves

Chlorophyll-free protein has been recovered at a yield in excess of 50 % from sugar beet (Beta vulgaris L) leaf juice after two successive pH treatments. This corresponds to about 60 kg of white protein per hectare. The main component of the final preparation is ribulose-1,5-bisphosphate carboxylase (EC 4.1.1.39). Compared with the unfractionated protein from leaf extracts, the white protein preparation has higher contents of tyrosine, threonine, glutamic acid and proline and lower ones of isoleucine, lysine (although still high: 76mg g^?1) and glycine. The content of methionine is high (24mg g^?1) probably as a result of the addition of sulphite during protein extraction. The white protein preparation has a low level of ether extractives (17mg g^?1) and a moderate ash (52mg g^?1) content. The white protein is rapidly degraded by pepsin, trypsin and pancreatic juice.     

Starch Content in Various Types of Cane Sugars as a Criterion of Quality and Authenticity

Contrary to beet sugar, which on the market is used practically only as white sugar, cane sugar is used in a wide range of products for direct consumption. This article presents results of determination of starch content in different types of cane sugars: raw cane sugar, refined white cane sugar, plantation white sugar, and commercial “unrefined” brown and yellow sugars. The content of starch in various “brown” cane sugars ranged from 74 to 415 mg/kg, while in white sugars its content ranged from 51 to 214 mg/kg. The starch content in cane sugars should be an important criterion for the quality of cane sugars, which allowed to differentiate cane sugars from beet sugar containing no starch.     

糖厂供电系统中的高次谐波污染及治理措施探讨

阐述了糖厂供电系统中谐波污染的严重程度与危害性，并讨论了适用于糖厂的谐波抑制方法。     

白砂糖灰分影响因素的灰色关联度分析

应用灰色系统理论关联度分析方法，对影响白砂糖灰分的5个因素进行了研究，得到了诸因素对白砂糖灰分的关联序。结果与生产实际基本一致。