Reach Of Sugar Clarification On Morphology And Structure Control Of Calcium Sulfite

Purification of juice employing lime and sulphur dioxide is termed as sulphitation,which is now widely practised in China for production of white sugar by open pan boiling.However sulphitation process are faced with many challenges,due to the clarification performance,product quality and environmental protection.At present,many factories and laboratories are working on physical and chemical reactions of the clarification process.In this study,based on the morphology and structure of freshly generated calcium sulfite particles,and combined with the preparation methods of micro/nano materials,producing calcium sulfite particles with different morphology and structure and applying to sugar juice clarification process,the main focuses on the clarification performance and flocculation mechanism,and some ideal results were obtained.The main research contents and results are as follows:1.Study on the preparation methods of various morphology and structure of freshly generated calcium sulfite,and apply to the sugar clarification process.The color removal rate and Zeta potential as indexes,it is discovered that the smaller of calcium sulfite particle and the higher degree of amorphous,the better juice clarification performance are obtained.After optimizing the process conditions,results show that freshly generated calcium sulfite particles 0.57 g / 100 m L cane sugar juice,temperature was 40 ?,and the value of p H was 6.1.In this condition,the decolorizing rate can reach up to 20.5%.2.In this study,calcium sulfite particles were synthesized through sulphitation process which treatment with crystallization inhibitor sodium hexametaphosphate(SHMP)and surface modifier sodium lauryl sulfate(SLS),and applied in sugar juice clarification.the removal rate of turbidity can reach up to 85%.3.This study has been conducted on the sugar cane juice clarification process and investigated the formation mechanism of calcium sulfite flocs.The results show that different clarification process will result in different morphology and structure of calcium sulfite particles.Due to the effect of adsorption and inclusion of calcium sulfite particles,on the one hand,the size of particles become smaller,on the another hand,it slows down the transformation of calcium sulfite to calcium sulfate.The adsorption isotherm had a good fit with Temkin model and showed endothermal properties in nature.The kinetic data were described preferably by the pseudo-second-order model.4.The morphology and structure of flocs with different liming techniques were examined in synthetic and authentic juice profoundly.Results on synthetic sugar juice showed that amorphous calcium phosphate(ACP)with nanoscale formed by using calcium saccharate.And the high level of Mg O would improve the trapping effect of starch by the flocs.However,when add milk of lime in sugar juice,the calcium phosphate particles formed tend to transform into apatite.In authentic juice,the flocs network formed with different liming conditions are obviously different.In comparison with one-stage clarification process,the two-stage clarification process will help in formation linearly and dispersed shaped,which is better structure to remove suspended impurities in sugar juice.