Studies On The Green Chemical Technics--Freezed-Dried Of Manufacturing Nutrient Sugar

Sugar cane has many nutritional ingredients, for instance many kinds of amylase, protein,amino acid, organic acid, mineral and vitamine etc, but in sugar industry people treat them as the important factors that influence the quality of sugar and sugar yield. Various of chemical is added for removing them during the process of sugar manufacturing, as a result the white sugar producint in that way has nothing but sweet taste, even it maybe has some bad chemical for people. So in this thesis the technics of nutrient sugar was studied, and we can draw the following conclusions:1. For retaining the nutritional ingredients of the juice of the pressed juice, and according to the concept of green chemical industry, we used soybean milk and lime to clarify the juice . Via the experiments and orthogonal analytical method, we found that the most significantest factor to clarify was heating temperature, and the second is pH value. The best best condition of technological requirements were like fellowing: heatingtemperature is 90C; PH value is 8.5; adding soybean milk(5 Bx) quantity is 5ppm.2. By detecting the eutectic points of different brixdegree pressed juice, the result showed that the eutectic point of pressed juice declined with the concentration of pressed juice rising. After multiple regression for data, the curve of eutectic point and the Brixdree was drawn.3. Through designing the orthogonal international experiment plan, the result of experiments' data analysis showed that thickness was the most significantest factor to the time of freeze-dried, and the second was the beginning Brixdegree, and the speed of freeze and the internations of there factors haven't effect too. The best best condition of freezed-dried technological requirements to pressed juice were like following: freezing to -75C; the vacuum of the drying chamber was 133x10-3mbar; the surface temperature of cold trap was -53-C; the heating way was air diathermanous way; the beginning Brixdegree is 20癇x; the beginning thickness is 10mm; and after 5.5-hour freezed-dried, the heating temperature should be risen for increasing the speed of removing combinative water.4. By mensurate the amino acid variational content in the nutritional sugar manufacture process and the amino acid content of normal white sugar, the data proved that the nutritional sugar which was studied by this thesis was the sweet taste additive with abundant nutrition.