Study of Technological Conditions of Syrup Floatation
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
