淀粉糖生产过程相关因素影响灰分变化的研究  

Study on the factors influencing the ash changes in starch sugar production process

作　　者：郭峰 李茹[1,2] 罗思[1,2] 黄立新[2] 

机构地区：[1]广州双桥股份有限公司,广东广州510280 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2016年第2期45-48,共4页Cereals & Oils

基　　金：国家自然科学基金项目(31130042);广州市科技计划项目(2012J4300058);广东省技术创新项目(2013389002)

摘　　要：测定了果葡糖浆和葡萄糖浆生产过程中原料、中间物料和产品的灰分、电导率、p H、钠离子浓度等指标。结果表明,果葡糖浆和葡萄糖浆生产过程中,灰分的变化与电导率、p H、钠离子浓度的变化具有相关性,为进一步研究淀粉糖生产在线监控灰分含量提供了基础数据和技术参考。Ash content, conductivity, pH, sodium ion concentration of raw starch, intermediate materials and products were measured in the high fructose corn syrup and glucose syrup production process. The results indicated that the changes had dependent interaction between the ash content and its conductivity, pH and sodium ion concentration of high fructose corn syrup and glucose syrup. This study might provide more references for the further study of on-line analysis of ash content in the starch sugar production process.

关 键 词：淀粉糖 生产 灰分 PH 电导率 钠离子浓度 

分 类 号：TS245.4[轻工技术与工程—制糖工程]