二碳饱充最佳碱度的选择  

Choice of optimum second carbonation alkalinity for beet sugar making

作　　者：李飞红 朱思明[2] 陈志江 杨永军 向荣华 

机构地区：[1]新疆绿翔糖业有限责任公司,新疆塔城834601 [2]华南理工大学轻化工研究所,广东广州510640

出　　处：《中国甜菜糖业》2009年第4期19-21,共3页China Beet & Sugar

摘　　要：从甜菜自然碱度、糖汁硫漂和糖汁色值等角度探讨了甜菜制糖二碳饱充最佳碱度的选择。结果表明：甜菜自然碱度高，或是甜菜自然碱度低且糖汁色值小于100I．U．时，二碳饱充最佳碱度以最大程度沉淀钙盐为准；甜菜自然碱度低（如负值）且糖汁色值大于100I．U．，二碳饱充最佳碱度应综合考虑去钙程度和硫漂脱色情况，适当提高最佳饱充碱度。Discussed the choice of optimum alkalinity during the second carbonation in beet sugar making according to the natural alkalinity of sugar beet, sulfitation of sugar juice, and color value of sugar juice. Results show that： the criterion of optimum alkalinity of second carbonation should be precipitating Ca^2＋ as far as possible for high natural alkalinity,of beet （i.e. 0.02）, or low natural alkalinity of beet （i.e. negative） and low color value （less than 1130 I. U. ）. The choice of optimum alkalinity of second carbonation should consider precipitating Ca^2＋ as far as possible and demand of sulfitation, raise second saturation alkalinity appropriately.

关 键 词：二碳饱充 最佳碱度 自然碱度 硫漂 

分 类 号：TS244.2[轻工技术与工程—制糖工程]