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我国甜菜糖厂用于甜菜渗出主要设备是国产仿DDS连续渗出器,该渗出器已在制糖行业应用几十年了,特别适合我国的甜菜制糖行业,具有连续作业、调节方便、便于自动化控制等特点。但由于使用不当或检修安装等原因也会经常出现各种设备事故,从而严重影响制糖生产。 相似文献
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近年来,用以干燥和冷却砂糖的具有假液化层的装置,在制糖工业上得到广泛的应用。目前有50多家糖厂安装了具有假液化层的20和1型装置。改善了被干燥和冷却的砂糖质量,减少了晶体的磨损,消除了糖粉的形成和进入室 相似文献
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我所于1994年9月25日~10月5日,邀请俄罗斯莫斯科食品工业科学研究院制糖专家A.P.沙波洛诺夫教授和A.A.斯拉维斯基教授来所,对俄罗斯制糖工业中的制糖工业概况、糖厂甜菜保藏、倒运及预处理技术、制糖工艺、设备技术的改进等方面进行了交流,现将专家交流的主要方面归纳如下,供同志们参考。1俄罗斯的制糖工业概况全世界目前共有2500座糖厂,其中约有1000座甜菜糖厂,150O座甘蔗糖厂,年产糖1.15亿I吨。原苏联共有325座糖厂,产糖IO00余万吨;其中乌克兰195座;俄罗斯95座。俄罗斯年产糖250万吨,年共需食糖700万吨,不足部分由… 相似文献
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从圭亚那糖厂项目的自控设计谈中国制糖工业的自动化改造 总被引:1,自引:1,他引:0
制糖企业实现生产过程全集成自动化,是时代的要求也是制糖企业生存和发展的必然.本文阐述了为什么中国的制糖企业要进行自动化改造和所具备的技术条件,如何建立自动化控制系统,以及描述了制糖过程自动化控制原理.指出从车间级的自控网络系统向设备级控制过程这种自上而下的完善模式,可以加快制糖企业自动化改造的进程. 相似文献
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Maja Benković Ana Belščak-Cvitanović Draženka Komes Ingrid Bauman 《Food and Bioprocess Technology》2013,6(4):1044-1058
Characterization of flow properties represents a crucial step in the production of powdered composite mixtures. Mixing of cocoa powders with different sugars is the first step in the production of this type of beverages, which leads to a change in the mixtures flow properties. The objective of this work was firstly to determine the physical properties of non-agglomerated powdered cocoa and sugar mixtures and, after that, to determine which physical properties of cocoa powders are influenced by sugar addition and in what way they are influenced by sugars. Mixtures were formulated by two cocoa powders containing different amounts of fat and 11 different kinds of sugar or sweetener. A significant change was found in the median diameter, poured bulk density, compression and decompression force of the mixtures compared to the sole components’ physical properties. All the mixtures display a decreasing compaction coefficient with increase of flow speed, which indicates that these powder mixtures flow more freely at higher transport speeds. An increase of cake height ratio was detected in all the mixtures, indicating that all the mixtures were susceptible to caking and that they formed a strong cake. Insolubility of the mixtures was influenced significantly by the median diameter of the sugar particles added to the mixture. Addition of sugars and sweeteners to the cocoa powder reduced the red and yellow colour components, but the type of sugar or sweetener did not produce a considerable difference in the colour of the cocoa drink mixtures. 相似文献
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食糖、糖精和食糖替代品 总被引:4,自引:0,他引:4
世界食糖消费人均20kg,美国达60kg,而我国不到7kg,这和中国人的饮食习惯有关,因而也谈不上因为食糖摄入过多而产生高血脂慢性病的问题。但在我国,糖精等高倍甜味剂超量消费,1998年在食品中的使用量,按甜度计,达近500万t,占食糖总甜度的60%,而世界上高倍甜味剂的甜度相当于食糖总量的10%,美国为15%。可是在食品标签上找不到糖精。国家技术监督局规定2000年1月1日起使用糖精的食品,必须在标签上标明,以便让消费者选择。对于那些不宜摄食食糖的特殊人群,应推荐使用对病人有营养和促进健康作用的糖醇和低聚糖等食糖替代品。 相似文献
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本文通过对碳酸法制糖生产中几种引进的增稠过滤设备结构与应用方法的介绍,重点列举了碳酸法糖厂一碳汁过滤应用增稠过滤设备的原理、工艺方案与使用效果,具体分析了影响增稠过滤系统运行效果的一些因素,说明了采用增稠过滤设备是制糖生产中关键技术的进步,有广泛应有前景。 相似文献
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Beet sugar contains an off‐aroma, which was hypothesized to generate expectations on the acceptability of a product made with beet sugar. Thus, the objective of this study was to assess the impact of information about the sugar source (beet vs. cane) on the overall liking of an orange‐flavored beverage. One hundred panelists evaluated an orange‐flavored powdered beverage mix and beverage made with beet and cane sugars using a 5‐phase testing protocol involving a tetrad test and hedonic ratings performed under blind and informed conditions. Tetrad test results indicated that there was a significant difference (P < 0.05) between the beverage mix made with beet sugar and cane sugar; however, no difference was found between the beverage made with beet sugar and cane sugar. Hedonic ratings revealed the significance of information conditions on the panelists evaluation of sugar (F = 24.67, P < 0.001); however, no difference in the liking was identified for the beverage mix or beverage. Average hedonic scores were higher under informed condition compared to blind condition for all products, possibly because labels tend to reduce uncertainty about a product. Results from this study are representative of the responses from the general population and suggest that they are not affected by sugar source information in a beverage product. Based on concerns with the use of beet sugar expressed in the popular press, there may be a subgroup of the population that has a preconceived bias about sugar sources due to their prior experiences and knowledge and, thus, would be influenced by labels indicating the sugar source used in a product. 相似文献