白砂糖混浊度与钙、磷、硫含量的分析研究  

Analysis of Turbidity of White Granulated Sugar and Its Content of Calcium, Phosphorus and Sulfur

作　　者：李雪珍[1] 吴益娟 郭家文[1] 

机构地区：[1]云南省农业科学院甘蔗研究所云南蔗糖产业工程技术研究中心,云南开远661600

出　　处：《甘蔗糖业》2014年第2期40-43,共4页Sugarcane and Canesugar

摘　　要：亚硫酸法甘蔗制糖在糖汁提净脱色过程中添加石灰乳、磷酸、二氧化硫等,蔗汁中的有机非糖分如淀粉、胶质、蛋白质存留在白砂糖中能引起白砂糖糖液混浊。本文针对白砂糖中无机成分如钙、磷、硫的含量与白砂糖的混浊度之间的关系作了基本的分析研究。In the process of sulfite flocculation clarifying process, lime, phosphoric acid and sulfur dioxide were added to the cane juice to clear the non-sugar organisms such as starch, pectin, protein whose residue in white granulated sugar causes turbidity its solution. A basic analysis was presented in this paper on the relationship between the turbidity of the solutions of white granulated sugar and its residual component of inorganic materials such as calcium, phosphorus and sulphur.

关 键 词：混浊度 磷酸值 钙盐 亚硫酸法 

分 类 号：TS244[轻工技术与工程—制糖工程]