Study on Optimization of Sugar Juice Clarification with Superfine Calcium Hydroxide

Wei Dong Sun; Wei Xie; Rong Yan Zhu; Li Niu; Jun Wei Li

doi:10.4028/www.scientific.net/AMR.396-398.2066

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Study on Optimization of Sugar Juice Clarification...

Study on Optimization of Sugar Juice Clarification with Superfine Calcium Hydroxide

Abstract:

The lime milk was ground with colloid mill in which the particles became finer and modified with mechanical intensification. The results, after the lime milk was ground for 60s and then used to the clarification of sugar juice, showed that: the purity of the clarified juice increased 1.5~2.0 percentage points, the lime salts decreased 0.02 percentage point, the color value and the reducing sugar also went down.

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Periodical:

Advanced Materials Research (Volumes 396-398)

Pages:

2066-2073

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.396-398.2066

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Online since:

November 2011

Authors:

Wei Dong Sun, Wei Xie, Rong Yan Zhu, Li Niu, Jun Wei Li

Keywords:

Clarification, Mechanical Intensification, Milk of Lime, Sugar Manufacture

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References

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