摘要
运用熵权灰色关联法,以某亚硫酸糖厂2012/2013~2017/2018榨季生产数据为分析对象,从甘蔗质量、生产技术(压榨、澄清及结晶)及糖分损失等方面选取指标研究影响糖分回收率的因素。研究结果表明:除未测定损失外,糖分总回收率与选取的指标均表现出极强或较强的关联,其是甘蔗制糖生产诸多因素相互作用的结果;影响糖分回收率的因素主要是初压汁纯度、糖蜜纯度、渗透水量、糖蜜量、丙膏纯度,集中在甘蔗质量、压榨和结晶工艺3个方面,分析结果较符合客观实际。文章研究结论对于指导糖厂提高糖分回收率具有重要意义。
The entropy weight and gray correlation method is used to analyze the production data of a sulfitation sugar mill from 2012/2013 season to 2017/2018 season,and the indexes are selected from the aspects of sugarcane quality,production technology(squeezing,clarification and crystallization)and sugar loss to study the factors affecting the sugar recovery rate.The results show that the total recovery rate of sugar is strongly correlated with the selected indexes except the unmeasured loss,which is the result of the interaction of many factors in sugarcane production.The main factors affecting the total recovery rate of sugar are the purity of the initial squeezed juice,the purity of molasses,the infiltration amount of water,the amount of molasses and the purity of C massecuite,which mainly focus on sugarcane quality,squeezing and crystallization,the analysis results accords with the objective reality.The research conclusion has great significance for guiding sugar mill to improve sugar recovery rate.
作者
刘桂云
柳颖
黄玉南
蚁细苗
曾练强
钟志才
常国炜
梁达奉
LIU Gui-yun;LIU Ying;HUANG Yu-nan;YI Xi-miao;ZENG Lian-qiang;ZHONG Zhi-cai;CHANG Guo-wei;LIANG Da-feng(Guangdong Provincial Bioengineering Institute(Guangzhou Sugarcane Industry Research Institute),Guangdong Provincial Engineering and Technology Research and Development Center of Enzyme Preparation and Biological Catalysis,Guangzhou 510316,China)
出处
《中国调味品》
CAS
北大核心
2019年第11期131-134,共4页
China Condiment
基金
广东省科学院发展专项资金项目(2019GDASYL-0105027)
关键词
熵权
灰色关联
糖分回收率
初压汁纯度
entropy weight
gray correlation
sugar recovery rate
purity of initial squeezed juice
