The Otherness Study Of Coloring Components In White Granulated Sugar Form Three Processing Technology

The colour of white granulated sugar is in the leading position in the sugar production quality control, the main cost is in decolorization for different sugar clarification method, based on this consideration, it is very important to study the law of coloring nonsugar impurities and find the relationship between it with sugar colour. The factors that influence the content of coloring nonsugar impurities are the quality of sugarcane in crusing stage, process conditions, the level of technical equipment and so on, all of these directly reflect the quality situation of sugar product. This topic will be addressed to study the otherness of coloring components in cane sugar of sulphitation process, cabonatation process, the two step process, by finding the causes of sugar color, considering the specific problems of colorants in sugar process to take corresponding measures, supply the theory that may guide and improve the sugar process, it plays an important role in promoting the quality of sugar. The main research contents and results are as follows:By collecting and testing the main coloring components in the white granulated sugar, finds the distribution regularities of main residual pigment in white granulated sugar from three typical clarification method, compares the otherness of polyphenols, iron, amino nitrogen and the difference of the impact on the colour, characterizes the otherness regularity of pigment in sugar liquid.1. By measuring the coloring nonsugar impurities content in white granulated sugar of different colour level from sulphitation process, cabonatation process, two step process in the crusing season, analyze the main distribution regularities in the sugar. The results show that, with the increasing of phenol, iron, amino nitrogen content, the chour level of white granulated sugar for different processing trends to increase, the coloring components content are different while the sugar pruduct is from the same colour value but from different process; the coloring components content are different while the sugar pruduct is from the same colour level and process but in different crusing stage; the coloring components content in white granulated sugar for the same colour level is least in the two step process,while the highest is the sulphitation process. The content range of coloring nonsugar impurities in sugar of sulphitation process, cabonatation process, the two step process are as follows:phenols content in the range of13.71‖17.26mg/kg,11.73～16.38mg/kg,5.60～10.55mg/kg, iron content in the range of2.17～4.08mg/kg,1.54～2.18mg/kg,0.39～1.23mg/kg, amino nitrogen content in the range of17.17～33.68mg/kg,14.33-20.75mg/kg,0.19～2.30mg/kg.2. By measuring phenols, rion, amino nitrogen content in typical white granulated sugar of different colour level from relative factory in the crusing season, take the analysis of variance into these coloring components. Results show that, whether the process is the same or not, the average level of phenol content in the sugar has highly significant differences and the average level of iron content in the sugar has significant or highly significant differences. Besides the average level of amino nitrogen content of carbonatation process has significant differences, the differences of others are not significant. As a conclusion, the phenol and iron are the main internal causes that affect the colour level of sugar for different process.3. By measuring phenols, rion, amino nitrogen content in typical white granulated sugar of different colour level from different method in the crusing season, take the analysis of variance into these coloring components. Results show that, it has significant differences for the same coloring components from different method, sugar manufacturing technology could affect the content of coloring components and colour significantly. The average level of amino nitrogen is significant differences for sulphitation process sugar while the phenol and iron content are not.4. The regression analysis between the colour and coloring nonsugar impurities in the sugar shows,the same coloring components is different on the impact of colour for different process technology and factories, the sugar of different process technology, with the increasing of phenol, iron content by lmg/kg, the increasing of colour range is about5.534～13.058IU and19.203～64.565IU; while the colour increase1IU, the increasing of storage colour of storaging for12months range is about0.604～1.540IU in this experiment. 5. The ultraviolet-visible absorption spectral characteristics of different colour and process technology sugar have been researched. Results show that, the spectrum shape of sulphitation process sugar samples from different factory has consistency, the same with the two steps process and carbanatation process. The spectral characteristics of sugar from the three clarification method is on the basis of phenols content, with the maximum absorption peak is under230nm, a moderate intensity absorption peakis is in250～275nm, the absorbance spectrum curve of sulphitation method changs faster than another method after280nm; with the increasing of phenols, iron content, the spectrum absorption intensity will enhance and the curve will be red shift. The difference of maximum absorption peak in the same curve is smaller with the increasing of sugar colour, the420nm absorption will increase, at last increase the sugar colour.