糖浆气浮新工艺降低白砂糖中SO_2含量  

Theory and Practice on Decreasing SO2 in White Granulated Sugar by Syrup Floatation Clarification

作　　者：张安华 林大友 尚明久 赖凤英[2] 林庆生[2] 

机构地区：[1]广东湛江华资农垦广华分公司,湛江524300 [2]华南理工大学食品与生物工程学院,广州510640

出　　处：《中国甜菜糖业》2004年第2期33-35,共3页China Beet & Sugar

摘　　要：介绍了糖浆气浮新工艺取代糖浆硫漂的理论和实践,经几间糖厂多年使用的结果证明,该工艺可显著地降低白砂糖的色值、电导灰分、混浊度与SO2含量,其中SO2含量已达到高级饮料用糖的质量要求。The theory and practice on the technology for syrup floatation clarification instead of sulfitation were introduced in this paper.It was used in cane sugar factories for years.The results provided that it can decrease color,conductivity ash,turbidity and SO2 remarkably in white granulated sugar.This can make SO2 reach the requirement of the sugar using high-quality drink.

关 键 词：糖浆 气浮工艺 白砂糖 SO2含量 硫漂 色值 

分 类 号：TS244.2[轻工技术与工程—制糖工程]