| 糖浆微小悬浮粒子的分离除浊 |
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| 引用本文： | 覃宇悦,沈参秋.糖浆微小悬浮粒子的分离除浊[J].甘蔗糖业,1997(5):46-49. |
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| 作者姓名： | 覃宇悦 沈参秋 |
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| 作者单位： | 华南理工大学轻工食品学院制糖工程!广州510641 |
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| 摘 要： | 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。
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| 关 键 词： | 糖浆 悬浮粒子 分离除浊 制糖工艺 |
Seperation of Suspended Particls in Syrup |
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| Qin Yuyue,Shen Skenqiu.Seperation of Suspended Particls in Syrup[J].Sugarcane and Canesugar,1997(5):46-49. |
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| Authors: | Qin Yuyue Shen Skenqiu |
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| Abstract: | Owing to the suspended particles in syrup of sulphitation process, this directly effect quality of sugar productS. it must be performed additional clarification. This revie, explained the shorteomings of sulphitation process and introduced several additional clarifications outside and inside our country,discussed effect and investment of these methods, Put for,ard the possibility of deep bed filtration used in sulphitation process factory of our country. |
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| Keywords: | Syrup Suspended Particles Additional Clarificationi Sulphitation Process Deep Bed Filtration |
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