[1]潘莉莉,蔡惠贤,陈钰萍,等.甘蔗糖厂硫熏过程氧气对白砂糖色值的影响研究[J].甘蔗糖业,2019,(02):032-36.
 PAN Li-li,CAI Hui-xian,CHEN Yu-ping,et al.The Effect of Oxygen on Color Value of White Granulated Sugar during Sulphur Process in Sugar Factory[J].Sugarcane & Canesugar,2019,(02):032-36.
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甘蔗糖厂硫熏过程氧气对白砂糖色值的影响研究
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《甘蔗糖业》[ISSN:1005-9695/CN:44-1210/TS]

卷:
期数:
2019年02期
页码:
032-36
栏目:
研究与开发
出版日期:
2019-04-30

文章信息/Info

Title:
The Effect of Oxygen on Color Value of White Granulated Sugar during Sulphur Process in Sugar Factory
文章编号:
1005-9695(2019)02-0032-05
作者:
潘莉莉12蔡惠贤3陈钰萍3李 凯1245*
(1广西大学轻工与食品工程学院,广西南宁530004;2糖业及综合利用教育部工程研究中心,广西南宁530004;3广东广垦糖业集团有限公司,广东湛江524000;4广西蔗糖产业协同创新中心,广西南宁530004;5广西制糖学会,广西南宁530004)
Author(s):
PAN Li-li12 CAI Hui-xian3 CHEN Yu-ping3 LI Kai1245
(1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004; 2Sugar Industry and Comprehensive Utilization Research Center of Ministry of Education, Nanning 530004; 3Guangdong Guangken Sugar Group Co. Ltd., Zhanjiang 524000; 4Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004; 5Guangxi Sugar Association, Nanning 530004)
关键词:
亚硫酸法二氧化硫管路泄漏酚类还原糖质量
Keywords:
Sulphitation process Sulfur dioxide Pipeline leakage Phenols Reducing sugars Quality
分类号:
TS244
文献标志码:
A
摘要:
从产品质量角度探讨亚硫酸法糖厂在硫气管路泄漏前后产品色值的情况,在线跟踪生产过程中清汁、糖浆、白砂糖的色值变化情况,结合生产过程中糖品主要色素成分的变化进行分析,确定造成硫气管路泄漏前后白砂糖色值超标的主要原因,并提出在生产过程中预防和减少物料与氧气接触的措施。
Abstract:
This paper discussed the quality of white granulated sugar before and after the pipeline of sulfur dioxide penetration. The color value changes of clear juice, syrup and white granulated sugar were monitored, and the changes of the main pigment components in sugar products were analyzed. The main reasons for the excess of sugar color before and after the leakage of sulfur gas pipeline were determined. This paper also proposed measures to prevent and reduce the contact between semi-products and oxygen in the process.

参考文献/References:

[1]陈维均,许斯欣. 甘蔗制糖原理与技术:第2分册[M]. 北京:中国轻工业出版社,2001.
[2]霍汉镇. 现代制糖化学与工艺学[M]. 北京:化学工业出版社,2008.
[3]何思莲,刘慧霞,李小玲,等. 提汁过程蔗汁铁和酚类色素含量对色值影响的研究[J]. 甘蔗糖业,2009(1):29-33.
[4]何慧欢,梁贤慧,陆登俊. 亚硫酸法甘蔗糖厂澄清工艺条件对蔗汁除酚和脱色效果的影响[J]. 食品工业,2015(5):112-115.
[5]沈参秋,曾利容,余素梅,等. 糖品色素的除去及其在生产过程中的变化[C]//广东省制糖学会年会论文选集. 广州:广东省制糖学会,1980:37.
[6]糖品统一分析方法国际委员会. 糖品分析国际统一分析方法[M]. 王律均,潘允鸿,徐祖健,译. 北京:轻工业出版社,1982.

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备注/Memo

备注/Memo:
收稿日期:2018-10-15;修回日期:2019-02-28
基金项目:广西蔗糖产业协同创新中心
作者简介:潘莉莉(1987-),女,硕士,研究方向:制糖工艺过程及其强化;E-mail:pll0309@163.com
*通讯作者:李凯(1972-),男,教授,博士生导师,博士,研究方向:制糖工艺过程及其强化、绿色制糖技术、制糖梯度生产及产品多元高值化;E-mail:gxlikai@126.com
引文格式:潘莉莉,蔡惠贤,陈钰萍,等. 甘蔗糖厂硫熏过程氧气对白砂糖色值的影响研究[J]. 甘蔗糖业,2019(2):32-36.
更新日期/Last Update: 2019-04-29