为国际糖界瞩目的甜菜制糖工艺改革试验——冷却结晶新工艺  

A Revolutionary Reform of Beet Sugar Technology Continuous Cooling Crystallization System

作　　者：谢梓湘 

机构地区：[1]无锡轻工业学院

出　　处：《中国甜菜糖业》1993年第6期24-31,共8页China Beet & Sugar

摘　　要：本文系统地介绍了从甜菜渗出汁中直接结品蔗糖的冷却结晶新工艺,对其由来、发展与应用前景等进行了探讨。This paper introduces and discusses a new process of continuous cooling crystallization of sucrose from raw juice directly as well as its application to sugar industry in future

关 键 词：连续冷却结晶 渗出汁 甜菜糖 工艺 

分 类 号：TS245.2[轻工技术与工程—制糖工程]