理论剖析酸化法清净糖蜜的作用  

Theoretical Analysis of Acidification Process of Final Molasses in Alcohol Production

作　　者：保国裕[1] 

机构地区：[1]广东省生物工程研究所(广州甘蔗糖业研究所)广东省甘蔗改良与生物炼制重点实验室,广东广州510316

出　　处：《甘蔗糖业》2016年第5期54-56,共3页Sugarcane and Canesugar

摘　　要：糖蜜原料生产酒精采用酸化法清净糖蜜后进行发酵酒精,在生产实践证明是行之有效的方法,但对其机理作用与优点加以说明的相关报道较少,以致碰到生产出现不正常现象时就归咎于酸化。为增加企业对酸化法的了解,本文从生物、化学、物理方面剖析各工序的作用进行讨论和提出建议。In the production of ethyl alcohol from final molasses, before fermentation for alcohol, the molasses had to be undertaken acidification. This pretreatment of molasses had been proven to be useful in the production of alcohol. But very little consideration had been taken on the theoretical mechanism of acidification process. Hence, when any unusual problems appeared in the manufacture, people used to relate the acidification to as the cause of these problems. In order to increase the realization of the function of acidification by the producer, this article would make presentations on the biological, chemical and physical investigations on the acidification process, together with some discussions and suggestions.

关 键 词：冷酸法 热酸法 快速沉降 

分 类 号：TS249.3[轻工技术与工程—制糖工程]