Minimising sugar losses with in-line saccharate mixing

被引：0

作者：

Steindl, RJ ^{[1
]}

机构：

[1] Sugar Res Inst, Mackay, Qld, Australia

来源：

INTERNATIONAL SOCIETY OF SUGAR CANE TECHNOLOGISTS, VOL I, PROCEEDINGS | 2001年

关键词：

lime; calcium saccharate; in-line mixing; pH; reducing sugars; calcium oxide;

D O I：

暂无

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

It is well known that, at elevated temperatures and high pH, reducing sugars are converted to organic acids and colour precursors. Such conditions exist in the saccharate preparation tank. An in-line mixing system for lime saccharate preparation has been developed that minimises the destruction of reducing sugars while maintaining good pH control of the juice. Details of lime solubility tests are also given.

引用

页码：360 / 362

页数：3

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