白砂糖二氧化硫含量影响因素的灰色关联度分析  

Grey relational grade analysis for the factors remaining sulfur dioxide in white granulated sugar of sulphitation sugar mill

作　　者：张思原[1] 郭海蓉[1] 容玲 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西南华糖业集团有限公司,南宁530002

出　　处：《食品科技》2008年第10期93-95,共3页Food Science and Technology

基　　金：广西科学基金项目(0663023)

摘　　要：选定亚硫酸法糖厂的清汁pH值、清糖浆pH值、清汁的含硫量、清糖浆的含硫量等4个因素作为主要影响因子,基于实际生产查定数据,运用灰色系统关联度理论,求得它们对白砂糖二氧化硫含量的影响主次,结果为:清汁含硫量、清汁pH值、清糖浆含硫量、清糖浆pH值。经制糖工艺理论分析,认为灰色关联度分析结果准确。Based on the productive date of sulphitation sugar mill, gray correlation analysis was made use of in the text to analyse the weight of factors in the remaining sulfur dioxide in white granulated sugar. The four factors we had select were pH of cleared juice, pH of cleared syrup, quantity of sulfur dioxide in cleared juice and quantity of sulfur dioxide in cleared syrup. By discussing on the clarification technology, we consider the consequence of gray correlation was exact.

关 键 词：灰色系统 白砂糖 二氧化硫 影响因素 

分 类 号：TS201.2[轻工技术与工程—食品科学]