首页> 外文会议>Symposium of the International Association of Professionals in Sugar and Integrated Technologies >FACTORS AND MECHANISM RESPONSIBLE FOR INFLUENCING THE SO_2 CONTENT IN GRANULATED WHITE SUGAR
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FACTORS AND MECHANISM RESPONSIBLE FOR INFLUENCING THE SO_2 CONTENT IN GRANULATED WHITE SUGAR

机译:负责影响粒状白糖中SO_2含量的因素和机制

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Aims: To unravel the sulfur dioxide characteristics in the granulated sugar and its chemical reaction mechanism in the sugar production process is of necessary. Methods & Results: The residual content of sulfur dioxide in granulated white sugar in China is commonly high. The physical and chemical mechanisms that influence the sulfur dioxide content in the granulated white sugar were analyzed through experimental investigations. Significane of Stuty: The factors responsible are low quality of the millable cane, high contents of colloidal substances, phenolic pigments and the iron, great variations in clarifying operation conditions and low level of pan boiling operation are the main factors which leads to high contents of Sulfur Dioxide in the syrupand eventually in the granulated white sugar.
机译:目的:在糖生产过程中揭开砂糖中的二氧化硫特性及其化学反应机理是必要的。方法和结果:中国甘蓝白糖中二氧化硫的残余含量普遍高。通过实验研究分析了影响粒状白糖中二氧化硫含量的物理和化学机制。 Stuty的意义:负责的因素是难以易懂的拐杖,胶体物质,酚类颜料和铁的高含量,澄清操作条件的巨大变化和泛沸操作的低水平是导致高含量的主要因素在Syrupand中的二氧化硫最终在粒状的白糖中。

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