| 糖浆上浮前后残硫量的测定研究 |
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| 引用本文： | 姚志敏,孙潇.糖浆上浮前后残硫量的测定研究[J].甘蔗糖业,2007(4):32-35,51. |
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| 作者姓名： | 姚志敏 孙潇 |
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| 作者单位： | 广州甘蔗糖业研究所,广东省甘蔗改良与生物炼制重点实验室,广州,510316;广州甘蔗糖业研究所,广东省甘蔗改良与生物炼制重点实验室,广州,510316 |
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| 摘 要： | 本文介绍了糖浆上浮工艺原理及自控系统,并且研究了食糖质量标准中SO2含量的质量要求和上浮前后糖浆SO2含量的变化.糖厂的生产实践证明,糖浆气浮新技术可以大幅度地降低糖浆中SO2的含量,从而降低白砂糖SO2含量,提高其食用安全性.
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| 关 键 词： | 气浮 糖浆 残硫量 |
Determination and Study of Residual Sulphur before and after Syrup Flotation |
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| YAO Zhi-min,SUN Xiao.Determination and Study of Residual Sulphur before and after Syrup Flotation[J].Sugarcane and Canesugar,2007(4):32-35,51. |
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| Authors: | YAO Zhi-min SUN Xiao |
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| Affiliation: | Guangzhou Sugarcane Industry Research Institute, Guangdong Key Laboratory of Sugarcane Improvement and Biorefinery, Guangzhou 510316 |
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| Abstract: | This paper introduces the technology and automatic control system of syrup floation, and introduces the quality standard of SO2 residual and researches the change of Syrup SO2 before and after flotation. The practice in cane sugar factories has proved that the new technology for syrup floatation clarification can decrease SO2 residual remarkably in white granulated sugar and improve its edible safety. |
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| Keywords: | Flotation Syrup Residual sulphur determination |
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