铁离子强化镁盐清净赤砂糖回溶糖浆工艺

以赤砂糖回溶糖浆为研究对象,以脱色率、除浊率以及絮凝物体积为指标,通过单因素试验考察了铁离子浓度、反应温度、时间以及pH对赤砂糖回溶糖浆的清净效果;在单因素试验的基础上,采用正交试验对工艺条件进行优化,在镁离子质量浓度为100 mg/L的条件下,铁离子强化镁盐清净赤砂糖回溶糖浆的最佳工艺条件为:铁离子质量浓度为250 mg/L、反应温度60℃、时间20 min、pH 11.3。在此条件下,回溶糖浆的脱色率可达90.62%,除浊率为76.28%,絮凝物体积为17 mL。单纯使用100 mg/L的镁离子对回溶糖浆进行处理,脱色率为64.23%,除浊率为59.49%,絮凝物体积为37 mL。结果显示:铁离子对镁离子清净赤砂糖回溶糖浆具有显著的强化作用。

The Technology of Iron Ion Enhanced Magnesium Salt Cleaning Red Granulate Sugar Remelting Syrup

Taking the red sugar smelting syrup as the research object,the decolorization rate,the turbidity removal rate and the floc volume were used as indicators.The single-factor test was used to investigate the effect of iron ion concentration,reaction temperature,time and pH on the sucrose-resolved syrup.On the basis of the single factor test,the orthogonal conditions were used to optimize the process conditions.Under the condition of magnesium ion concentration of 100 mg/L,the optimum conditions for the iron ion-enhanced magnesium salt to clean the red sugar back-melted syrup were:iron The ion concentration was 250 mg/L,the reaction temperature was 60℃,the time was 20 min,and the pH was 11.3.Under this condition,the decolorization rate of the remelted syrup could reach 90.62%,the turbidity removal rate was 76.28%,and the floc volume was 17 mL.The reconstituted syrup was treated with 100 mg/L of magnesium ion alone,the decolorization rate was 64.23%,the turbidity removal rate was 59.49%,and the floc volume was 37 mL.The results showed that iron ions had a significant strengthening effect on magnesium ion-purified red sugar back-melted syrup.