| 甜菜糖蜜中棉实糖的分离、利用、与制糖方法的改进 |
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| 引用本文： | 方乘,蒋景诚,侯定远,吴朝衡. 甜菜糖蜜中棉实糖的分离、利用、与制糖方法的改进[J]. 西北大学学报(自然科学版), 1957, 0(1) |
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| 作者姓名： | 方乘 蒋景诚 侯定远 吴朝衡 |
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| 摘 要： | 1.甜菜糖蜜中棉实糖存在的基本情况棉实糖与蔗糖共同存在于甜菜细胞中,对于制糖操作来说,是一个非常不利的消极因素,特别是用司蒂芬方法收回废糖蜜启蔗糖的工厂,其引起的困难,更为显著.目前全国各甜菜糖厂中,只有××地区××省糖厂,附设有司蒂芬法回收设备,这一部设备,在回收糖分来讲,的确起了一定的作用,但是它所带来的困难条件,也是非常严重的,因为棉夹糖在制造过程中,不断周转,每天只有少
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| 关 键 词： | 甜菜糖蜜 基本情况 制糖 棉实糖 蔗糖 不同温度 旋光度 酒精 溶解度 |
SEPARATION AND UTILIZATION OF RAFFINOSE IN BEET MOLASSES,AND TECHNICAL IMPROVEMENT IN THE MANUFACTUR OF BEET SUGAR |
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| Fong Tchen. SEPARATION AND UTILIZATION OF RAFFINOSE IN BEET MOLASSES,AND TECHNICAL IMPROVEMENT IN THE MANUFACTUR OF BEET SUGAR[J]. Journal of Northwest University(Natural Science Edition), 1957, 0(1) |
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| Authors: | Fong Tchen |
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| Abstract: | In beet molasses,it Contains a large amount of raffinose mixed together with saccharose.From the point of view of sugar production it becomes a very troublesome probleme,chiefly in the manufactory applying Stiffen's pr- ocss for the recovery of sugar,the raffinose itself increases continuously, and raises up after each Cyele of operation,thus,it retardes the time of Crystallization,destroys the structure of Crystals by its needle form,and diminishes the value of products by its tasteless but Characteristic ... |
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