食品级湿法磷酸在甘蔗制糖澄清工艺中的应用

对净化的湿法磷酸与热法磷酸在甘蔗制糖澄清工艺中的作用进行对比,分析湿法磷酸对澄清工艺的影响。结果表明,添加湿法磷酸的甘蔗清汁色值为46.71IU,浑浊度为58.80MAU,脱色率为81.5%,而添加热法磷酸的清汁色值为46.83IU,浑浊度为55.04MAU,脱色率为82.0%。由此可知,湿法磷酸与热法磷酸在脱色率、色值、浑浊度上不存在显著性差异。因此,甘蔗制糖澄清工艺中加入湿法酸和加入热法酸的效果基本一致。

Application of Food Grade Wet Method Phosphoric Acid in Clarification Process of Cane Juice

Based on comparison of functions of wet method phosphoric acid and hot method phosphoric acid in clarification process of cane juice,the effect of the food grade wet- process phosphoric acid on the clarification process of cane juice was analyzed. The result showed that in the group of wet method phosphoric acid,the color values is 46. 71 IU,the turbidity is 58. 80 MAU and the decolorization rate is 81. 5 %; in the group of hot method phosphoric acid,the color values is 46. 83 IU,the turbidity is 55. 04 MAU and the decolorization rate is 82. 0 %. Therefore there is no significant difference between wet method phosphoric acid and hot method phosphoric acid on the decolorization rate,color value,turbidity. Wet method phosphoric acid and hot method phosphoric acid are basically identical on clarification process of cane juice.