提汁过程强化渗浸功能研究的现状  

Present Situation of Improvement on Permeation in Extraction Process

作　　者：吴雪辉[1] 顾裕铿[2] 

机构地区：[1]华南农业大学食品科学系,广州510642 [2]华南理工大学食品工程系,广州510641

出　　处：《甘蔗糖业》1998年第5期37-39,36,共4页Sugarcane and Canesugar

摘　　要：综述了近年来强化渗浸过程的各种方法所取得的成果及研究现状.针对现行提计技术所导致提取汁纯度低的不足之处,指出采用物理或深加药物的方法.可强化渗浸效能,推进提汁技术,给制糖工业带来广阔前景.The present situation of strengthen permeation was reviewed. Inview of the purity of the extracted juice is lower by using the present extraction proeess, it was proposed that the imbibition process could be improved by using physical ways or adding chemical reagents to imb ib it ion water- Therefore the extraction technology will be impelled to go forward.

关 键 词：强化渗浸 渗浸功能 榨糖 添加药物 提汁技术 

分 类 号：TS244.1[轻工技术与工程—制糖工程]