煮炼工艺因素对甘蔗糖厂白砂糖质量的影响探讨  

Discussion on the Influence of Boiling Process Factors on the Quality of White Granulated Sugar in Cane Sugar Factory

作　　者：柴伟荣 CHAI Weirong(Yunnan Xishuangbanna Yingmao Sugar Co.Ltd.,Jinghong,Yunnan 666300)

机构地区：[1]云南西双版纳英茂糖业有限公司勐阿糖厂,云南景洪666300

出　　处：《甘蔗糖业》2023年第4期66-70,共5页Sugarcane and Canesugar

摘　　要：影响甘蔗糖厂白砂糖产品质量的主要理化指标有色值,感官指标有白砂糖黄点、黑点。通过对色值、黄黑点的来源进行技术分析和化验结果统计分析,得出煮炼车间各工艺环节对产品质量都有较大影响,并提出了对应的管理和操作的改进技术措施,通过生产实践进一步验证,取得了一定的成效,产品的优级品率由94.17%提升至100%,对稳定和提高甘蔗糖厂白砂糖产品质量有一定的积极作用。The main physical and chemical indicators that affect the quality of white sugar products in cane sugar factories are the color value,and the sensory indicators include yellow and black spots in white granulated sugar.Through technical analysis and statistical analysis of the sources of color values and yellow and black spots,it was found that each process link in the boiling and refining workshop had a significant impact on product quality.Corresponding management and operational improvement technical measures were proposed.Further verification through production practice,certain results were achieved,and the rate of high-quality products was increased from 94.17%to 100%,which had a certain positive effect on stabilizing and improving the quality of white granulated sugar products in cane sugar factories.

关 键 词：白砂糖 质量 色值 黄黑点 

分 类 号：TS244.4[轻工技术与工程—制糖工程]