糖浆气浮清净技术提升糖浆质量的研究  

Study on Improving the Quality of Syrup by Air Flotation Purification Technology

作　　者：黄振军 马海峰 杨万明 李茂华 常国炜 钟志才 HUANG Zhen-jun;MA Hai-feng;YANG Wan-ming;LI Mao-hua;CHANG Guo-wei;ZHONG Zhi-cai(Yunnan Xishuangbanna Yingmao Sugar Co.Ltd.,Xishuangbanna,Yunnan 666100;Mengpeng Sugar Co.Ltd.of Yingmao Sugar,Xishuangbanna,Yunnan 666300;Institute of Bioengineering,Guangdong Academy of Sciences,Guangzhou,510316)

机构地区：[1]云南西双版纳英茂糖业有限公司,云南西双版纳666100 [2]英茂糖业勐捧糖业有限责任公司,云南西双版纳666300 [3]广东省科学院生物工程研究所,广东广州510316

出　　处：《甘蔗糖业》2020年第4期41-46,共6页Sugarcane and Canesugar

摘　　要：2019/20年榨季,云南省勐捧糖厂对糖浆气浮清净技术的应用进行了全面的查定,查定结果表明,经糖浆气浮清净后,浮清糖浆的质量指标得到了较好的提升,纯度提高0.47 AP,浊度除去率76.2%,色值除去率21.91%,钙盐除去率17.85%。真正起到了糖浆进一步清净的良好的效果,为后续的煮糖工段提供更优质的糖浆,对提高产品质量和煮炼收回有良好的帮助。During the 2019/20 crushing season,the application effect of air flotation purification technology of syrup in Mengpeng Sugar Factory in Yunnan was studied.The results showed that after the syrup air floatation and purification,the quality index of the syrup was improved,the purity was increased by 0.47 AP,turbidity removal rate was 76.2%,color value removal rate was 21.91%,and the calcium salt removal rate was 17.85%.It had really played a good effect of syrup further cleaning,providing a better syrup for the subsequent sugar boiling section,and had a good help in improving product quality and boiling recovery.

关 键 词：糖浆 气浮清净 纯度 色值 浊度 钙盐 

分 类 号：TS244.2[轻工技术与工程—制糖工程]