Technology and mechanism of decolorization for brown granulated sugar by magnesium sulfate-zinc polysilicate method

Authors

LI Weixia, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi 545
LI Lijun, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi 545
YANG Lanfeng, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi 545
MAO Xiang, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi 545
CHENG Hao, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, Guangxi 545

Abstract

The effect and mechanism of decolorization were studied with magnesium sulfate and amphoteric 2% polysilicate zinc on the brown granulated syrup under high pH conditions. The factors and levels of response surface analysis were determined on the basis of single factor tests. The decolorization process was optimized by response surface analysis to obtain the optimum process conditions: magnesium sulfate of 500 mg/L, dosage of 2% silica polysilicic acid zinc of 1.57%, and pH 11. Under this condition, the decolorization rate reached 92.21%. The composites and sugar juice system were characterized by scanning electron microscopy (SEM) and potential analyzer. The results showed that the decolonization mechanism was electric neutralization and adsorption.

Publication Date

2-28-2019

First Page

55

Last Page

61

DOI

10.13652/j.issn.1003-5788.2019.02.011

Recommended Citation

Weixia, LI; Lijun, LI; Lanfeng, YANG; Xiang, MAO; and Hao, CHENG (2019) "Technology and mechanism of decolorization for brown granulated sugar by magnesium sulfate-zinc polysilicate method," Food and Machinery: Vol. 35: Iss. 2, Article 11.
DOI: 10.13652/j.issn.1003-5788.2019.02.011
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/11

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