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)》 1994年第1期49-55,共7页
摘 要: 通过实验,证实糖浆多级上浮清净方法比普通单级上浮法具有更高的脱色率,还检测了在不同级数的上浮过程中,澄清剂用量及添加方法对糖浆脱色率的影响情况,提出了采用二级上浮法处理糖浆的最适工艺条件。论文还就糖浆的多级上浮清净机理进行了理论探讨。 The decolorization ratio(DR)is higher through experiments withmultiple- stage fiotation of syrup than that with sigle- st3ge flotation. Theinfluence of the darificants' dosage on the DR is examined in differentnotations. The suitable technical conditions for double-stage notation ofsyrup are proposed. The mechanism of multiple-stage flotation for syrupis theoretically studied.