食糖在贮存过程中色值的变化

本文分析了食糖贮存过程中经常出现的色值加深现象。指出色值加深主要是由化学反应所至,并通过实验加以证实。贮存过程中温度、成份、pH值等因素,不同程度地影响了色值变化,进而由此提出在存贮过程中控制食糖色值变化的具体措施。

The Change of Colour Value During the Sugar Stored

This paper anoyses the phenomenon that the sugar get to more and more deep colour value during the sugar stored. It pointed out that mainly couse of the colour value change was proved by experiment. During the sugar stored, the temperature. the moisture content and pH value etc factors the process of the colour value change in difference degree. According to the argument, the paper presentes the effective meassures of the controling colour value change during the sugar stored.