亚法白砂糖储存期增色影响因素的灰色关联度分析

摘要

The color value increasing is one of the most sensitive issues during storage of white sugar, tending to shorten the shelf life and to lower the quality of products. White granulated sugar from some batches of crushing season is studied in this paper, on the base of tracking color value changes of the storage period and analyzing six physico-chemical indices, such as phenols, sulfur dioxide residues, etc. which may affect the color value. The relational order of the six factors is obtained by the relational grade analysis of grey system, and relevant countermeasures were put forward.%色值增加是白砂糖储存期间最敏感的问题之一，往往容易缩短产品货架期、降低产品品质。本文以某批次榨季亚法白砂糖为研究对象，在跟踪储存期色值变化和分析可能影响亚法白砂糖色值的酚类物、铁离子、SO2残留量等6个理化指标的基础上，应用灰色系统关联度分析方法，对该6类因素进行了研究，得到各因素对亚法白砂糖储存期色值的关联序，并提出相关对策。