摘要
在煮糖过程中 ,高粘度的糖浆会产生很多不良影响。人们尝试各种方法来控制并降低糖膏的粘度 ,有化学方法、生物酶的方法等。这些方法在一定程度上改善糖膏的对流性能 ,对糖厂的生产起到一些帮助作用。
Because of the bad effect of the high viscosity of syrup,we pay special emphases on the problem and try some method to contrl or reduce the viscosity of the syrup during the process of boiling sugar,such as chemical way or biological way,and they could truly improve the liquidity characteristic of the syrup and help the proceeding of sugar production.
出处
《中国甜菜糖业》
2002年第2期29-31,共3页
China Beet & Sugar
