甘蔗的磷酸亚硫酸法澄清工艺条件的优化

摘要

The influence factors such as pH of predefecation juice, phosphoric acid, primary heater temperature, sulfitation intensity, pH of neutralized juice was investigated on the clarification of mixed juice from some cane sugar factory based on the sugarcane features in Lincang, Yunnan Province. Orthogonal experiments were also taken in the investigation in order to determine the most suitable condition of the improved clarification for sugarcane juice of this area.%文章根据云南省临沧市的甘蔗特点，以该市某甘蔗糖厂的混合汁为研究对象，探讨磷酸亚硫酸法工艺中预灰pH值、磷酸添加量、一次加热温度、硫熏强度、中和pH等5个因素对该地区甘蔗蔗汁的清净效果的影响程度，通过正交试验确定出适合该市甘蔗白砂糖生产的最佳澄清工艺条件。