摘要
砂糖的含水量、装包温度和仓储条件对其贮存保质具有重要影响。本文从白砂糖的含水分特性、干燥机理和生产过程环节等对白砂糖干燥与冷却的影响进行深入分析。由于结晶过程的包裹现象,砂糖含水分可分为表面和内部水分,白砂糖干燥过程只能去除前者。生产过程中煮糖、分蜜操作对内部水分含量有影响。贮存过程的内部水分的扩散是砂糖降质的根本原因,而装包温度和贮存条件是影响内部水分扩散的外在条件。
The moisture content, bagging temperature and storage conditions of sugar have a significant effect on its storage quality. The characteristics of moisture content,the drying mechanism and the influences of process operations on the drying and cooling of sugar were discussed in details. Due to the inclu- sions in the crytalliztion process,the moisture content in sugar can be divided into surface and included water. The industrial drying process is only to remove the surface water. The operations of sugar boiling and centrifugal affect the included moisture content. The cess is fundamental reason of sugar degradation,while the diffusion of included water during storage probagging the external conditions that affect the internal moisture diffusion.
出处
《广西蔗糖》
2014年第4期26-31,共6页
Guangxi Sugarcane & Canesugar
关键词
蔗糖
干燥
冷却
sugar, drying, cooling temperature and storage conditions are
