摘要
从产品质量角度探讨亚硫酸法糖厂在硫气管路泄漏前后产品色值的情况,在线跟踪生产过程中清汁、糖浆、白砂糖的色值变化情况,结合生产过程中糖品主要色素成分的变化进行分析,确定造成硫气管路泄漏前后白砂糖色值超标的主要原因,并提出在生产过程中预防和减少物料与氧气接触的措施。
This paper discussed the quality of white granulated sugar before and after the pipeline of sulfur dioxide penetration. The color value changes of clear juice, syrup and white granulated sugar were monitored, and the changes of the main pigment components in sugar products were analyzed. The main reasons for the excess of sugar color before and after the leakage of sulfur gas pipeline were determined. This paper also proposed measures to prevent and reduce the contact between semi-products and oxygen in the process.
作者
潘莉莉
蔡惠贤
陈钰萍
李凯
PAN Li-li;CAI Hui-xian;CHEN Yu-ping;LI Kai(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004;Sugar Industry and Comprehensive Utilization Research Center of Ministry of Education, Nanning 530004;Guangdong Guangken Sugar Group Co. Ltd., Zhanjiang 524000;Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004;Guangxi Sugar Association, Nanning 530004)
出处
《甘蔗糖业》
2019年第2期32-36,共5页
Sugarcane and Canesugar
基金
广西蔗糖产业协同创新中心
关键词
亚硫酸法
二氧化硫
管路泄漏
酚类
还原糖
质量
Sulphitation process
Sulfur dioxide
Pipeline leakage
Phenols
Reducing sugars
Quality
