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首页> 外文期刊>Food Chemistry >Isolation And Characterisation Of Scale And Turbid Particles In Beet Sugar Processing And The Quality Of Granulated Sugar
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Isolation And Characterisation Of Scale And Turbid Particles In Beet Sugar Processing And The Quality Of Granulated Sugar

机译：甜菜制糖过程中水垢和浑浊颗粒的分离，表征以及砂糖的质量

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摘要

The objective of this work is to unveil the nature of scale and of particles responsible for turbidity in white beet sugar. Different techniques such as scanning electron microscopy (SEM) and X-ray diffraction (XRD) were applied for identification of the structure of scale and turbid particles. Results clearly showed that sugar turbidity is mainly constituted of fine crystals of calcium oxalate dihydrate (COD). These turbid particles were found comparable to the scale observed in the last effects of evaporation station. The role of anti-scale agents was studied. It was found that the chelating of calcium by anti-scales prevents the formation of calcium oxalate in evaporators. However, this chelating is temporary and the problem posed by the precipitation of oxalate particles is delayed to the crystallisation step where it was identified as responsible for stored syrup precipitate and granulated sugar turbidity.
机译：这项工作的目的是揭示白甜菜糖中水垢和造成浑浊的颗粒的性质。应用了诸如扫描电子显微镜（SEM）和X射线衍射（XRD）之类的不同技术来鉴定水垢和混浊颗粒的结构。结果清楚地表明，糖浊度主要由草酸钙二水合物（COD）的细晶体组成。发现这些混浊的颗粒与蒸发站最后一次作用中观察到的水垢相当。研究了防垢剂的作用。已经发现，钙被防垢剂螯合可防止在蒸发器中形成草酸钙。然而，这种螯合是暂时的，草酸盐颗粒的沉淀所引起的问题被推迟到结晶步骤，在结晶步骤中，它被认为是造成糖浆沉淀和糖度浑浊的原因。

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