Study On The Effect Of Dextran On Sulphitation Process For Sugar

The existence of dextran in sugar industry has great harm, in recent years it cause the attention of sugar industry at home and abroad, but the harm of quantitative research about dextran to sugar production process, has not been seen a system reports. This paper preliminary studies effect of dextran on sulfite process, including conditions optimization on Haze-alcohol method to detect dextran, dextran influence the determination of purity in products such as mix juice, clear juice, sugarcane juice contain dextran of best sulfite clarify conditions optimization, dextran existence influence sugar juice viscosity, and influence sugar crystallization process. The main research and results are as follow:(1)Using Haze-alcohol method to detect dextran content of mixed juice, clear juice and syrup the optimal detection conditions is:sample temperature25℃, reaction time25min, sugar concentration8%,10%acetic acid content is24%different sugarcane juice (v/v); The optimal detection in conditions that can be more accurate determination dextran content of mixture juice, cleaar juice and syrup, the recovery is97.28～101.54%and relative standard deviation <5%. (2) when mixed juice (clear juice) contain dextran, its apparent purity and gravity purity determination value are with the of the concentration of the dextran increases, dextran concentration increase every100mg/L, mix juice apparent purity false increase0.12AP, gravity purity false increase0.11GP, clear juice apparent purity false increase0.18AP, gravity purity false increase0.15GP.(3)Wite sugar contain dextran, the sugar content readings increase as dextran concentration, the equation is Y=0.001x0.008R2is0.9987. Dlucan concentration addition per100mg/L, r sugar content false increased0.1°Z.(4) use no optimization of the sulfite method and treatment mixed juice contain dextran dextran removal rate is low.Sugarcane juice contain dextran the optimum conditions sulfite process is:phosphoric acid dosage200mg/L, Intensity of sulfitation is2.4g/L, and pH value is7.0. An appropriate increase phosphoric acid amount and intensity of sulfitation can better handle sugarcane juice contain of dextran.(5) Dextran can obviously increase the sugar viscosity, in different temperature condition, high molecular weight dextran in sugar liquid influence viscosity greater than the low molecular weight, increases along with dextran concentration.(6)The existence of dextran will influence sugar crystallization, increase massecuite viscosity, extend the sugar crystallization time and lower sugar extraction rate, high concentrations of high molecular weight effect on sugar crystallization is more apparent. In sugar crystallization process, dextran into sugar crystals in the internal speed. The existence of dextran can also affect the sugar crystals form, faces reduced, and even to disappear, have a small amount is needle, crystal form not complete and crystal rough.