气浮清净工艺处理甘蔗糖液的试验研究  

Experimental Study of Flotating Purification Process of Cane Juice

作　　者：李锦生 何凤仪 胡智雄 叶海滨 

机构地区：[1]东莞市东糖集团有限公司,广东东莞523243

出　　处：《甘蔗糖业》2010年第2期26-31,41,共7页Sugarcane and Canesugar

摘　　要：对亚硫酸法清净甘蔗糖液中应用的糖浆气浮、清汁气浮、预灰汁气浮、中和汁气浮等几种气浮清净工艺进行了试验研究,分析了气浮工艺的可行性,并探讨了糖浆气浮清净工艺的条件。结果是糖浆气浮、清汁气浮、中和汁气浮都有较好的清净效果,糖浆气浮适宜工艺条件是:磷酸加入量为200～300mg/kg,上浮糖浆pH6.4～6.6,上浮糖浆温度80～85℃。An experiment was designed to study the application of several flotating purification processes, the cane syrup flotation, purified juice flotation, preliming juice flotation, and neutralized juice flotation in the sulfite purification of cane juice. The feasibility of the floatation process was analyzed, and the Conditions of cane syrup floatating purification process were discussed. The results showed that they have a good clean effect in the cane syrup flotation, purified juice flotation, neutralized juice flotation. Optimum conditions are the quantity of phosphoric acid as 200～300 mg/kg, cane syrup pH 7.5, cane syrup temperature 80～85 ℃.

关 键 词：气浮工艺 甘蔗糖液 试验研究 

分 类 号：TS244.2[轻工技术与工程—制糖工程]