糖浆气浮清净新工艺的理论与实践  

Theory and Practice of New Technology for Syrup Floatation and Clarification

作　　者：许喜林[1] 赖凤英[1] 许斯欣 林庆生[1] 黎锡流[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2000年第11期69-72,共4页Journal of South China University of Technology(Natural Science Edition)

摘　　要：阐述了糖浆气浮的理论及新澄清剂的作用原理 ,生产实践数据表明榨季糖浆气浮清净新工艺具有稳定性好、除杂质效果佳、成本低和糖分损失减少等优点 ,因而可为亚硫酸法糖厂提高白砂糖质量提供新的途径 .The theory and practice of syrup floatation and the principle of action for new clarificant are introduced. From the data from factories, it can be seen that there are some advantages with the new technology of syrup floatation: higher stability for operation, better results for removing impurities, lower cost and lower product loss. So the new technology of syrup floatation provides a new way to improve the quality of sugar produced with sulfication.

关 键 词：糖浆 气浮清净 理论 工艺 榨季粗糖浆 白砂糖 

分 类 号：TS244.2[轻工技术与工程—制糖工程]