蔗料渗透扩散的影响因素  

Factors of Affecting Osmosis Diffusion to Cane Shred

作　　者：卢家炯[1] 覃亮举 WhiteE．T． 

机构地区：[1]广西大学,南宁530004 [2]澳大利亚Bundaberg糖业公司 [3]澳大利亚昆士兰大学，布里斯班4072

出　　处：《广西蔗糖》1997年第4期46-51,共6页Guangxi Sugarcane & Canesugar

摘　　要：本文研究填充床蔗料中糖抽提的影响因素。发现渗透水（稀汁）温度对糖分最初的抽出影响不大，对后期（５分钟后）有一定影响；不同的甘蔗预处理程度对糖分抽出最初阶段有显著的影响。The factors of affecting the sugar extracted from cane shred in filling bed was studied in this paper. It show that the temperature in permeating water (dilute juice) seldom affected primary extraction, but affected to later stage extraction (five minutes later). The various extent of pretreatment to sugarcane obviously affected the sugar extrated in the primary stage .Therefore ,it further indirectly confirmed the feasibility of extracting technology with multistage light grinding in a certain conditions.

关 键 词：蔗料 渗透扩散 影响因素 提汁工艺 

分 类 号：TS244[轻工技术与工程—制糖工程]