甘蔗亚硫酸法制糖过程中的灰分及其对生产的影响
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摘要
制糖生产中的灰分是无机非糖分的总称,是生产物料的主要成分之一,其含量过多会影响蒸发煮糖设备和产品质量,增加糖蜜糖分损失等。随着制糖过程的进行,物料中灰分成分和含量会发生变化。本文介绍了亚硫酸法糖厂制糖原料、在制品、产品及副产品中灰分情况、灰分对制糖生产的影响,以期为降低灰分对制糖生产的负面影响和减少产品中灰分含量提供参考和依据。
The ash in the sugar production was a generic term for the inorganic non-sugars, which was one of the main components of the production material. High levels of ash had a bad influence on evaporation equipment and pan boiling system, reduced quality of the products, increased sugar loss of molasses. Ash composition and content would change with the process of sugar production. The ash content of sugar raw materials, work-in-process, products and by-products, the effect of ash on sugar production were introduced in this paper, in order to provide reference and basis for reducing the negative effects of ash in sugar production and the ash content in the products.
The ash in the sugar production was a generic term for the inorganic non-sugars, which was one of the main components of the production material. High levels of ash had a bad influence on evaporation equipment and pan boiling system, reduced quality of the products, increased sugar loss of molasses. Ash composition and content would change with the process of sugar production. The ash content of sugar raw materials, work-in-process, products and by-products, the effect of ash on sugar production were introduced in this paper, in order to provide reference and basis for reducing the negative effects of ash in sugar production and the ash content in the products.
引文
[1]无锡轻工学院,华南工学院.甘蔗制糖工艺学[M].北京:中国轻工业出版社,1983.
[2]郑长庚.我国甘蔗的蔗汁和废蜜的成分探讨[J].甘蔗糖业,1989(2):40-48.
[3]谢彩锋,陆海勤,陈永生,等.超声-脉冲电场协同作用对制糖钙盐积垢的防除研究[J].甘蔗糖业,2014(2):35-39.
[4]叶满红.关于白砂糖灰分问题的探讨[J].甘蔗糖业,1998(5):49-52.
[5]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.
[6]杨璇璇.二混蜜脱钾钠糖分回收技术研究[D].广州:华南理工大学,2010.
[7]黄永春,谢名洋.白砂糖灰分影响因素的灰色关联度分析[J].中国甜菜糖业,2002(1):3-4.
[8]WOJTCZAK M,ANTCZAK A,LISIK K.Contamination of commercial cane sugars by some organic acids and some inorganic anions[J].Food Chemistry,2013,136(1):193-198.
[9]PAULA M B S,MARIA A,RADOJKO J.Inorganic elements in sugar samples consumed in several countries[J].Journal of Radioanalytical&Nuclear Chemistry,2016,308(2):1-9.
[10]赖凤英,林庆生.降低清汁色值及灰分的研究[J].广西轻工业,2002(4):12-23.
[11]林维宣,杨宜功,梁奕江.电导法测定白糖灰分的研究(一)[J].甜菜糖业,1991(3):1-7.
[12]MEYER J,WOOD R.The effects of soil fertility and nutrition on sugarcane quality:a review[C].Brokensha:Sa Sugar Technologist Association,2013.
[13]NAIDOO L,LIONNET G R E.The effect of cane variety and other agricultural factors on juice composition[C].Durban:Congress of the South African Sugar Technologists'Association,2013.
[14]赖凤英,黄来贤.降低咸水蔗白砂糖灰分初探[J].甘蔗糖业,2002(1):26-28.
[15]JACKSON P A,SCHROEDER B L,RATTEY A R,et al.Management of ash/impurity ratio in sugarcane:relative effects of genotypes,and N and K fertiliser rates[J].Australian Journal of Agricultural Research,2008,59(9):795.
[16]THAI C C D,DOHERTY W O S,BRUCE R C.The composition of sugarcane juices derived from burnt cane and whole green cane crop[C].Mackay:Curran Associates,2011.
[17]李清.一压汁、二压汁低灰降硫分路澄清工艺的研究[D].南宁:广西大学,2012.
[18]霍汉镇.各种非糖分对蔗糖结晶质量的影响及其在生产过程中的变化(上)[J].甘蔗糖业,2015(4):33-39.
[19]廖炳权.活性炭在制糖清净工艺中的试验研究[D].南宁:广西大学,2015.
[20]文毅,叶智伟,梁晓,等.电絮凝技术应用于蔗汁脱色的初步研究[J].甘蔗糖业,2013(1):43-46.
[21]赖凤英,林庆生.降低清汁色值及灰分的研究[J].广西轻工业,2002(4):12-23.
[22]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.
[23]林静晶,王继轩,丛立新.测定石灰石成份的新方法[J].中国甜菜糖业,1997(5):40-41.
[24]覃姿莎.采用离子色谱法测定蔗汁中磷酸根和硫酸根含量的的研究[D].南宁:广西大学,2014.
[25]梁积勋,韦锦然,韦桂香.微观混合对糖汁中和反应及沉降效果的影响[J].轻工科技,2014,30(7):50-52.
[26]骆荣贞,姚满芳.清汁二氧化硫含量及其影响因素与白砂糖残硫量关系的探讨[J].甘蔗糖业,2014(6):33-36.
[27]唐桂兰,刘慧霞,李坚斌,等.铁对糖物料色值影响的研究[J].广西蔗糖,2002(3):25-27.
[28]李利军,朱晓勇,陈甜.煮糖助剂对氨基酸及铁在蔗糖晶体中残留量的影响及其规律[J].甘蔗糖业,2007(5):33-38.
[29]阳元妹.蔗汁低温澄清效果影响因素的研究[D].南宁:广西大学,2002.
[30]杨宏权,潘雪峰,梁初海,等.化学法防止甘蔗糖厂蒸发罐结垢[J].广西轻工业,2006(2):9-13.
[31]刘慧霞,黄丽涵,刘曼萍,等.石灰质量及工艺偏差对清汁钙盐的影响研究[J].广西轻工业,2001(4):31-33.
[32]霍汉镇.制糖工艺与装备的新概念与新实践:第1分册[M].北京:轻工业出版社,2002.
[33]秦兑明.低温糖浆上浮的应用[J].广西蔗糖,2012(3):20-23.
[34]霍汉镇.现代制糖化学与工艺学[M].北京:化学工业出版社,2007.
[35]TERRY M J.Raw sugar quality from a refiner’s perspective[J].Proc aust soc sugar technol,2009:512-517.
[36]LOVE D J,MUZZELL D J.Minimising sucrose loss in final molasses:the three laws of molasses loss[J].International Sugar Journal,2014,111(1332):730-737.
[37]李东生.白糖灰分与原料甘蔗非糖分在特定条件下相关的探索[J].甘蔗糖业,1983(6):17-21.
[38]黄永春,谢名洋.白砂糖灰分影响因素的灰色关联度分析[J].中国甜菜糖业,2002(1):3-4.
[39]谢彩锋,莫柳珍,马英群,等.关于白砂糖电导灰分偏高的原因分析[J].中国甜菜糖业,2011(4):10-12.
[40]黄一帆,林文业,陈桂鸾,等.离子色谱法测定白砂糖中硫酸根含量[J].理化检验(化学分册),2010,46(3):325-326.
[41]何凤仪.甜菜糖灰分的影响因素及其控制研究[D].广州:华南理工大学,2009.
[42]WOJTCZAK M.Content and composition of insoluble matter in white sugar[J].Zuckerindustrie Sugar Industry,2006,131(8):567-571.
[43]THAI C C D,MOGHADDAM L,DOHERTY W O S.Calcium phosphate flocs and the clarification of sugar cane juice from whole of crop harvesting[J].Journal of Agricultural&Food Chemistry,2015,63(5):1573.
[44]POHL P,STECKA H,JAMROZ P.Solid phase extraction with flame atomic absorption spectrometry for determination of traces of Ca,K,Mg and Na in quality control of white sugar[J].Food Chemistry,2012,130(2):441-446.
[45]O'SHEA M G,STAUNTON S P,SLUPECKI P.Implementation of on-line hear infrared(NIR)technologies for the analysis of cane,bagasse and raw sugar in sugar factories to improve performance[J].International Sugar Journal,2011,113(1356):879-887.
[46]谢名洋,黄永春.神经网络在白砂糖灰分预测中的应用[J].广西蔗糖,2000(1):44-47.
[47]POHL P,STECKA H.Elemental Composition of White Refined Sugar by Instrumental Methods of Analysis[J].Critical Reviews in Analytical Chemistry,2011,41(2):100-113.
[48]KHOIRUDDIN,WIDIASA I N,WENTEN I G.Removal of inorganic contaminants in sugar refining process using electrodeionization[J].Journal of Food Engineering,2014,133(1):40-45.
[49]郑春明.多孔无机/聚合物复合材料的制备、表征及在制糖工业的中试应用[D].天津:南开大学,2009.
[50]高正卿,周玉生,陈勇,等.膜分离及离子交换技术在糖厂蔗汁清净中的集成应用研究[J].轻工科技,2018,34(1):3-5.
[2]郑长庚.我国甘蔗的蔗汁和废蜜的成分探讨[J].甘蔗糖业,1989(2):40-48.
[3]谢彩锋,陆海勤,陈永生,等.超声-脉冲电场协同作用对制糖钙盐积垢的防除研究[J].甘蔗糖业,2014(2):35-39.
[4]叶满红.关于白砂糖灰分问题的探讨[J].甘蔗糖业,1998(5):49-52.
[5]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.
[6]杨璇璇.二混蜜脱钾钠糖分回收技术研究[D].广州:华南理工大学,2010.
[7]黄永春,谢名洋.白砂糖灰分影响因素的灰色关联度分析[J].中国甜菜糖业,2002(1):3-4.
[8]WOJTCZAK M,ANTCZAK A,LISIK K.Contamination of commercial cane sugars by some organic acids and some inorganic anions[J].Food Chemistry,2013,136(1):193-198.
[9]PAULA M B S,MARIA A,RADOJKO J.Inorganic elements in sugar samples consumed in several countries[J].Journal of Radioanalytical&Nuclear Chemistry,2016,308(2):1-9.
[10]赖凤英,林庆生.降低清汁色值及灰分的研究[J].广西轻工业,2002(4):12-23.
[11]林维宣,杨宜功,梁奕江.电导法测定白糖灰分的研究(一)[J].甜菜糖业,1991(3):1-7.
[12]MEYER J,WOOD R.The effects of soil fertility and nutrition on sugarcane quality:a review[C].Brokensha:Sa Sugar Technologist Association,2013.
[13]NAIDOO L,LIONNET G R E.The effect of cane variety and other agricultural factors on juice composition[C].Durban:Congress of the South African Sugar Technologists'Association,2013.
[14]赖凤英,黄来贤.降低咸水蔗白砂糖灰分初探[J].甘蔗糖业,2002(1):26-28.
[15]JACKSON P A,SCHROEDER B L,RATTEY A R,et al.Management of ash/impurity ratio in sugarcane:relative effects of genotypes,and N and K fertiliser rates[J].Australian Journal of Agricultural Research,2008,59(9):795.
[16]THAI C C D,DOHERTY W O S,BRUCE R C.The composition of sugarcane juices derived from burnt cane and whole green cane crop[C].Mackay:Curran Associates,2011.
[17]李清.一压汁、二压汁低灰降硫分路澄清工艺的研究[D].南宁:广西大学,2012.
[18]霍汉镇.各种非糖分对蔗糖结晶质量的影响及其在生产过程中的变化(上)[J].甘蔗糖业,2015(4):33-39.
[19]廖炳权.活性炭在制糖清净工艺中的试验研究[D].南宁:广西大学,2015.
[20]文毅,叶智伟,梁晓,等.电絮凝技术应用于蔗汁脱色的初步研究[J].甘蔗糖业,2013(1):43-46.
[21]赖凤英,林庆生.降低清汁色值及灰分的研究[J].广西轻工业,2002(4):12-23.
[22]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.
[23]林静晶,王继轩,丛立新.测定石灰石成份的新方法[J].中国甜菜糖业,1997(5):40-41.
[24]覃姿莎.采用离子色谱法测定蔗汁中磷酸根和硫酸根含量的的研究[D].南宁:广西大学,2014.
[25]梁积勋,韦锦然,韦桂香.微观混合对糖汁中和反应及沉降效果的影响[J].轻工科技,2014,30(7):50-52.
[26]骆荣贞,姚满芳.清汁二氧化硫含量及其影响因素与白砂糖残硫量关系的探讨[J].甘蔗糖业,2014(6):33-36.
[27]唐桂兰,刘慧霞,李坚斌,等.铁对糖物料色值影响的研究[J].广西蔗糖,2002(3):25-27.
[28]李利军,朱晓勇,陈甜.煮糖助剂对氨基酸及铁在蔗糖晶体中残留量的影响及其规律[J].甘蔗糖业,2007(5):33-38.
[29]阳元妹.蔗汁低温澄清效果影响因素的研究[D].南宁:广西大学,2002.
[30]杨宏权,潘雪峰,梁初海,等.化学法防止甘蔗糖厂蒸发罐结垢[J].广西轻工业,2006(2):9-13.
[31]刘慧霞,黄丽涵,刘曼萍,等.石灰质量及工艺偏差对清汁钙盐的影响研究[J].广西轻工业,2001(4):31-33.
[32]霍汉镇.制糖工艺与装备的新概念与新实践:第1分册[M].北京:轻工业出版社,2002.
[33]秦兑明.低温糖浆上浮的应用[J].广西蔗糖,2012(3):20-23.
[34]霍汉镇.现代制糖化学与工艺学[M].北京:化学工业出版社,2007.
[35]TERRY M J.Raw sugar quality from a refiner’s perspective[J].Proc aust soc sugar technol,2009:512-517.
[36]LOVE D J,MUZZELL D J.Minimising sucrose loss in final molasses:the three laws of molasses loss[J].International Sugar Journal,2014,111(1332):730-737.
[37]李东生.白糖灰分与原料甘蔗非糖分在特定条件下相关的探索[J].甘蔗糖业,1983(6):17-21.
[38]黄永春,谢名洋.白砂糖灰分影响因素的灰色关联度分析[J].中国甜菜糖业,2002(1):3-4.
[39]谢彩锋,莫柳珍,马英群,等.关于白砂糖电导灰分偏高的原因分析[J].中国甜菜糖业,2011(4):10-12.
[40]黄一帆,林文业,陈桂鸾,等.离子色谱法测定白砂糖中硫酸根含量[J].理化检验(化学分册),2010,46(3):325-326.
[41]何凤仪.甜菜糖灰分的影响因素及其控制研究[D].广州:华南理工大学,2009.
[42]WOJTCZAK M.Content and composition of insoluble matter in white sugar[J].Zuckerindustrie Sugar Industry,2006,131(8):567-571.
[43]THAI C C D,MOGHADDAM L,DOHERTY W O S.Calcium phosphate flocs and the clarification of sugar cane juice from whole of crop harvesting[J].Journal of Agricultural&Food Chemistry,2015,63(5):1573.
[44]POHL P,STECKA H,JAMROZ P.Solid phase extraction with flame atomic absorption spectrometry for determination of traces of Ca,K,Mg and Na in quality control of white sugar[J].Food Chemistry,2012,130(2):441-446.
[45]O'SHEA M G,STAUNTON S P,SLUPECKI P.Implementation of on-line hear infrared(NIR)technologies for the analysis of cane,bagasse and raw sugar in sugar factories to improve performance[J].International Sugar Journal,2011,113(1356):879-887.
[46]谢名洋,黄永春.神经网络在白砂糖灰分预测中的应用[J].广西蔗糖,2000(1):44-47.
[47]POHL P,STECKA H.Elemental Composition of White Refined Sugar by Instrumental Methods of Analysis[J].Critical Reviews in Analytical Chemistry,2011,41(2):100-113.
[48]KHOIRUDDIN,WIDIASA I N,WENTEN I G.Removal of inorganic contaminants in sugar refining process using electrodeionization[J].Journal of Food Engineering,2014,133(1):40-45.
[49]郑春明.多孔无机/聚合物复合材料的制备、表征及在制糖工业的中试应用[D].天津:南开大学,2009.
[50]高正卿,周玉生,陈勇,等.膜分离及离子交换技术在糖厂蔗汁清净中的集成应用研究[J].轻工科技,2018,34(1):3-5.