| 精糖生产过程中的脱色研究 |
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| 引用本文： | 方明湖,孙卫东,邓立高,李红,兰能,黄兰芳. 精糖生产过程中的脱色研究[J]. 中国甜菜糖业, 2006, 0(2): 16-19 |
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| 作者姓名： | 方明湖 孙卫东 邓立高 李红 兰能 黄兰芳 |
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| 作者单位： | 广西大学轻工与食品工程学院,南宁,530004 |
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| 摘 要： | 选用二种脱色剂和三种絮凝剂，结合气浮提纯分离技术，运用正交试验方法，对精糖生产过程糖汁的脱色进行了对比研究，以达到优化工艺参数和指标的目的。结果表明，选用TR型脱色剂和TALODURA型絮凝剂对脱色和降低混浊度效果最好，清汁脱色率可达到65．74％，混浊度降低率可达到72．05％。
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| 关 键 词： | 精糖 脱色 正交试验 气浮提纯 |
| 文章编号： | 1002-0551（2006）02-0016-04 |
| 收稿时间： | 2005-12-12 |
| 修稿时间： | 2005-12-12 |
Study on decolorization in fme sugar production |
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| FANG Ming-hu,SUN Wei-dong,DENG Li-gao,LI Hong,LAN Neng,HUANG Lan-fang. Study on decolorization in fme sugar production[J]. China Beet & Sugar, 2006, 0(2): 16-19 |
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| Authors: | FANG Ming-hu SUN Wei-dong DENG Li-gao LI Hong LAN Neng HUANG Lan-fang |
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| Affiliation: | Institute of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 |
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| Abstract: | In order to optimize the parameters, the study on the decolorization of juice in fine sugar production suing two types of decolorant and three types of flocculant combined with floatation was carried out by means of orthogonal test. The results showed that the best effect of reducing color and turbidity of the juice can be achieved by suing decolorant TR and flocculant TALODURA. The color and the turbidity can be decreased by 65.74% and 72.05 %, respectively. |
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| Keywords: | Fine sugar Decolorization Orthogonal Test Floatation |
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