糖浆气浮工艺中蔗糖转化损失的探讨  

Discussion of Sucrose Lost During Syrup Floating Clarificution

作　　者：赖凤英[1] 林庆生[1] 许斯欣[1] 

机构地区：[1]华南理工大学,广州510640

出　　处：《甘蔗糖业》2000年第4期34-37,55,共5页Sugarcane and Canesugar

摘　　要：用不纯糖液中蔗糖水解的经验公式算出在ｐＨ＝６．２，温度为８０℃，停留时间４０ｍｉｎ下糖浆气浮中蔗糖转化损失为０．１０２８８％，２０００ｔ／ｄ厂一天损失蔗糖７１．５ｋｇ。用雅塘、上思等糖厂生产实绩说明，糖浆气浮工艺可提高糖浆纯度，降低干泥糖度，减少废蜜产率及纯度，提高煮炼收回率。使用气浮工艺而增加的停留时间引起的蔗糖转化量是很小的。With the empirical formula, the amount of sucrose inverting in impure solution is calculated. The result shows that the hydrolytic loss of the sucrose is 0. 0288% during 40 minutes time under the conditions of pH6. 2 and temperature 80℃. It means that the loss of sucrose owing to inverting in syrup floating clarification per day in a cane sugar factory with 2000t/d capacity is 71.5kg only. The practical resin its of the floating clarification in Yatang, Shangsi and other sugar companies are quoted here to illustracte the advantages of this technology, it not only can raise .the syrup purity, but also depress the sugar amount contained in mud, reduce the quantity and purity of final molasses, as well as elevate the sugar recovery. The sucrose lost resulted from floating clarification is very small.

关 键 词：糖浆气浮 煮炼收回 蔗糖转化损失 理论计算 

分 类 号：TS244[轻工技术与工程—制糖工程]