摘要
本文根据实际生产糖汁在蒸发过程中pH值下降情况,认为导致蒸发糖汁pH下降的根本原因是甘蔗质量的影响,如还原糖分、有机非糖分的增加、纯度降低;另外与生产管理、蒸发加热面积大小以及蒸发效能也有直接的影响。针对所分析的原因提出了一些应对措施。
During the evaporation of sugar products, it happens that the pH of juice sometimes drops down. Causes of this phenomenon are supposed to be: quality of cane, such as amount of reducing sugar, increase of non-sugar, lowering of purity together with management of processing, area of heating surface and the functioning of evaporation. Way of treatment is proposed.
出处
《甘蔗糖业》
2009年第5期30-33,29,共5页
Sugarcane and Canesugar
关键词
清汁
蒸发糖汁
还原糖分
蔗糖转化
有机物
Clarified juice
Reducing sugar
Sucrose inversion
Organic matter
