糖浆气浮工艺条件的研究

Study of Technological Conditions of Syrup Floatation

摘要:

研究了糖浆气浮工艺中磷酸加入量、预灰pH值、硫熏强度、硫熏中和pH值等因素对糖浆脱色率和气浮效果的影响，并对几种因素进行正交试验研究，确定了最佳气浮工艺条件的组合方案，结果表明最佳工艺条件是磷酸加入量为800 mg/kg，预灰pH 7.5，硫熏强度12 ml，硫熏中和pH 8.5。

Abstract:

The effects of the contents of phosphoric acid, the pH of pre-ash, the intensity of sulfitation, and the pH of sulfitation-neutra on decolorization and floatation of syrup were studied in this paper. The orthogonal test showed that optimum content of phosphoric acid, pH of pre-ash, intensity of sulfitation and neutralisation pH value in sulfitation were 800 mg/kg, 7.5, 12 ml and 8.5, respectively.