摘要
Abstract
This paper gives a detailed description of the influences of various non-sugar upon the quality of sugar crystal, their interpose ratio and related rules and mechanism; as well as their behavior and changes in the production process. Based on these, the major keys and measures of raising sugar quality are suggested.关键词
介入率/包裹作用/吸附/有色物/二氧化硫/絮状物/葡聚糖/多糖类Key words
Interpose ratio/Inclusion/Adsorption/Color matter/Sulfur dioxide/Floccule/Dextran/Polysaccharide分类
轻工纺织
