摘要
本文从产品质量的角度探讨碳酸法糖(简称碳法糖)、亚硫酸法糖(简称亚法糖)在储存期间的色值、水分变化和结块等情况。通过比较分析,得出了影响白砂糖色值以及导致其结块的主要原因,并提出相应的措施保证储存期内产品的质量。
In this paper, it was explored how the color value and moisture of the carbonation cane sugar and sulfitation cane sugar changed, and how they caked during storage, etc. By the comparative analysis, we knew why the color value of the white granulated sugar increased, and why it caked, and put forward measures to ensure the product quality during storage.
出处
《甘蔗糖业》
2011年第6期26-31,共6页
Sugarcane and Canesugar
关键词
白砂糖
储存期
酚铁
色值增加
结块成因
White granulated sugar
Storage
Phenolic iron
Color value
Caking
