摘要
本文介绍了食糖质量标准中二氧化硫(SO2)的质量要求以及降低白砂糖中二氧化硫含量的方法。糖厂的生产实践证明,糖浆气浮新技术可以大幅度地降低白砂糖中二氧化硫的含量,提高其食用安全性。
This paper introduces the quality standard of SO2 content and the ways to decrease its content in white granulated sugar. The practice in cane sugar factories has proved that the new technology for syrup floatation clarification can decrease SO2 remarkably in white granulated sugar and raise its edible safety.
出处
《现代食品科技》
EI
CAS
2006年第2期167-169,共3页
Modern Food Science and Technology
关键词
SO2
食用安全性
白砂糖
糖浆气浮
SO2, Edible safety, White granulated sugar, Syrup floatation.
