• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>Frontiers in Sugar Processing >Use of Magnesium Compounds and Soda Ash in Cane Juice Clarification - Laboratory Studies
【24h】

Use of Magnesium Compounds and Soda Ash in Cane Juice Clarification - Laboratory Studies

机译：镁化合物和纯碱在甘蔗汁澄清中的用途-实验室研究

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The use of magnesium compounds in clarification, either as a replacement for lime or as an adjunct to lime, has been considered in the sugar industry. In a series of laboratory experiments, lime, magnesium oxide, dolomitic hydrate, dolomitic quicklime, soda ash, and combinations with soda ash were examined for their effect on turbidity, color, polysaccharides, organic acids, purity, invert, settling rate, calcium and magnesium in cane juice. All combinations with calcium (lime, dolohydrate and dolomitic quicklime) decreased juice color, while clarification with magnesium alone or soda ash alone and in combination, increased color. Magnesium compounds and soda ash have potential in juice clarification, especially when there is a need to control calcium, but lime is generally superior in removing color, turbidity and polysaccharides.
机译：在制糖业中，已经考虑过使用镁化合物进行澄清，以代替石灰或作为石灰的添加剂。在一系列实验室实验中，检查了石灰，氧化镁，白云母水合物，白云母生石灰，纯碱以及与纯碱的组合对浊度，颜色，多糖，有机酸，纯度，转化率，沉降率，钙和钙的影响。甘蔗汁中的镁。与钙（石灰，白水合物和白云母生石灰）的所有组合均会降低果汁的颜色，而单独使用镁或纯碱以及组合使用时的澄清会增加颜色。镁化合物和纯碱具有澄清果汁的潜力，尤其是在需要控制钙的情况下，但石灰通常在去除颜色，浊度和多糖方面更具优势。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号