“Decolorizing and Deodorizing Master” in the Sugar Industry Ⅱ
In the food industry, the production processes of numerous products rely on activated carbon for decolorization and refining operations, aiming to remove impurities and off - odors from the products.
Activated carbon, when applied to sugar - liquid treatment, not only has a significant decolorizing function but also can eliminate colloidal substances and surface - active impurities in the sugar liquid. This process results in an augmentation of the sugar - liquid's surface tension, a decline in its viscosity, a decrease in foam formation during evaporation, an enhancement of the crystallization rate, and it can optimize the sugar - crystallization process, facilitating the separation between molasses and sugar crystals.
Decolorization and purification play pivotal roles in sugar production. Activated carbon, renowned for its outstanding decolorization and purification capabilities, is extensively employed in numerous refined sugar manufacturing processes. It effectively removes unwanted colors, pigments, and color - forming substances, thereby enhancing the clarity and appearance of the product.
Furthermore, activated carbon eliminates unpleasant odors, off - flavors, and undesirable tastes, significantly improving the palatability of the sugar.
With the continuous advancement of sugar - making technologies, the application prospects of activated carbon are becoming increasingly expansive.
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Post time: May-22-2025