| 表面活性剂对蔗糖结晶MA、CV及CRI影响的研究 |
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| 引用本文： | 王文生,汪菊明. 表面活性剂对蔗糖结晶MA、CV及CRI影响的研究[J]. 食品与生物技术学报, 1986, 5(4) |
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| 作者姓名： | 王文生 汪菊明 |
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| 作者单位： | 无锡轻工业学院食品科学与工程系(王文生)，无锡轻工业学院食品科学与工程系(汪菊明) |
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| 摘 要： | 本文对制糖工业常用的几种表面活性剂在影响蔗糖结晶平均孔径(MA),变异系数(CV)及晶体规一性指数(CRI)方面作了系统的研究。参考国内外资料,我们自行设计按装了一套性能良好的实验室模拟煮糖装置,它充分满足试验要求。试验结果表明:在糖膏煮炼过程中,应该选用降粘和降表面张力作用强,受糖液性质影响小的非离子型表面活性剂,这不仅可降低废蜜纯度,缩短煮糖时间,而且可改善蔗糖晶体外形和均匀度,提高成品白砂糖的感观质量。
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| 关 键 词： | 表面活性剂 蔗糖 结晶 |
EFFECT of SURFACTANTS on MA, CV and CRI of SUCROSE CRYSTALS |
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| Wang Wensheng,Uang Juming. EFFECT of SURFACTANTS on MA, CV and CRI of SUCROSE CRYSTALS[J]. Journal of Food Science and Biotechnology, 1986, 5(4) |
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| Authors: | Wang Wensheng Uang Juming |
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| Affiliation: | Wang Wensheng; Uang Juming |
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| Abstract: | A systematic investigation on effect of a few surfactants usually used in sugar manufacture on MA(Mean Aperture), CV (Coefficient of Variation) and CRI (Crystal Regularity Index) of sucrose crystals is presented. In term of reference materials, a set of simulated boiling apparatus which performs satisfactorily, to meet the needs of tests is designed and installed. The results of tests show: during boiling, we should select nonionic surfactants which are greater in reducing of viscosity and surface tension, and are not affected by nature of sugar solution. Not only can these surfactants reduce the purity of black molasses and shorten the boiling time. but also improve the sensitive qualities of white sugar, such as sucrose crystals shape and uniformity. |
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| Keywords: | surfactant sucrose crystal |
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