ZTC澄清剂用于赤砂糖回溶糖浆的澄清脱色研究

Study on decolorizing brown granulated sugar with ZTC natural clarifying agent

摘要: 研究了ZTC澄清剂对赤砂糖回溶糖浆的澄清脱色效果。考察了ZTC澄清剂组分A、B的添加顺序、添加比例、用量、pH和反应温度等因素的影响,在单因素实验的基础上运用正交实验对澄清工艺进行优化,结果表明,最佳澄清脱色条件为:添加顺序是先添加ZTC组分B后添加ZTC组分A;B与A的用量比例为3∶1;A和B的总用量为6mL;pH为5.5;反应温度为40℃。在此条件下,脱色率达到63.5%,除浊率达到94.7%。利用Zeta电位理论对絮凝机理进行了初步的探讨。

Abstract: The ZTC natural clarifying agent was employed to clarify brown sugar juice and the effect of some factors such as the adding sequence of ZTC clarifiers A and B, the adding proportion, the dosage, and the reaction temperature were investigated. To optimize the reaction condition, the experiment was arranged by orthogonal design in the base of analyzing of single factor. The optimum condition of reaction was obtained as follows:the adding sequence of ZTC natural clarifying agent was clarifier B before clarifier A. The adding proportion of B and A was 3∶1. The total dosage of A and B was 6mL. The reaction temperature was 40℃.Under these conditions, the clarification rate and the removal rate of turbidity may achieve 63.5% and 94.7%, respectively. The mechanism of flocculation was discussed via the theory of Zeta potential.