机构地区: 华南理工大学轻工与食品学院轻化工研究所
出 处: 《华南理工大学学报(自然科学版)》 1993年第4期7-12,共6页
摘 要: 以碳酸法糖厂生产的粗糖浆作为研究对象,用上浮法澄清新技术来进一步降低其色值,以提高优级品率等.研究结果已在实际生产中应用,效果良好。 Colour of syrup produced in carbonation process can be reduced with thesyrup floatation,the technical conditions are determined through experiments,It isproved in practice that the yield of top—quality white sugar(i.e.IU≤80)in carbona-tion process can be greatly increased with it.