摘要
本文介绍了糖浆上浮工艺原理及自控系统,并且研究了食糖质量标准中SO2含量的质量要求和上浮前后糖浆SO2含量的变化。糖厂的生产实践证明,糖浆气浮新技术可以大幅度地降低糖浆中SO2的含量,从而降低白砂糖SO2含量,提高其食用安全性。
This paper introduces the technology and automatic control system of syrup floation, and introduces the quality standard of SO2 residual and researches the change of Syrup SO2 before and after flotation. The practice in cane sugar factories has proved that the new technology for syrup floatation clarification can decrease SO2 residual remarkably in white granulated sugar and improve its edible safety.
出处
《甘蔗糖业》
2007年第4期32-35,51,共5页
Sugarcane and Canesugar
关键词
气浮
糖浆
残硫量
Flotation
Syrup
Residual sulphur determination
