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The Research on the Effect of Some Reagent to Purify Sugarcane by Crystallization

Author: ZhuXiaoYong
Tutor: WuJianLing；LiLiJun
School: Guangxi University
Course: Applied Chemistry
Keywords: Sucrose Iron Amino acids Phenols Sulfur dioxide Crystallization process
CLC: TS244.2
Type: Master's thesis
Year: 2008
Downloads: 122
Quote: 1
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Abstract


The color value and appearance of whiteness of the sugar is sugar important indicator of quality . Sucrose finished color impurities caused by phenols , amino nitrogen , iron content , so study how to reduce the sugar finished phenols , amino nitrogen and iron impurities on the to reduce sucrose color value , improve sucrose products quality is important. In recent years, China is very concerned about food safety issues, in which the sulfur dioxide content of the food is more and more attention , have become increasingly stringent requirements on the amount of sulfur dioxide in the sugar . But removing sucrose color-causing substances in the past focused on the clarification of sugar production process , from the point of view of the sucrose crystallization process , reduce and control the content of impurities in the sucrose products very rarely reported . The start from the boiling sugar crystallization process to explore the removal of residual sugar crystals color-causing substances , sucrose impurity new technology for the development of the new method provides a theoretical and experimental basis . The analog sucrose crystallization process of sucrose esters in a sucrose solution , chitosan, an organic complexing agent such as boiled sugar additives, to the sucrose crystals of tyrosine , tannic acid , iron ions and sulfur dioxide residue study objects , effects of the boiling sugar additive concentration , crystallization temperature and pH value factors on sucrose crystal , color-causing substances and sulfur dioxide removal efficiency . Through a series of single factor test and orthogonal experiment to determine the best cook sugar additive concentration , crystallization temperature and pH value . Also examines the complex role of different additives , ultrasonic technology , ultrasonic technology and organic complexing agent synergy removal of crystallized sugar in iron residues , found the use of sucrose esters of tartaric acid complex significantly reduced sugar crystals of iron ion residues amount , the removal rate was 68.48% ; synergistic effect of ultrasound and tartaric acid residues of sucrose crystal iron ions in the removal , the removal rate was 71.4% ; sucrose esters and chitosan phenols removal efficiency of 43.2% and 36.3 % , sucrose esters of sulfur dioxide removal .

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