和三盆糖製造工程中の一般成分変化と熱電対による温度測定

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The Shiroshita-to sugar samples manufactured by the processes of different heating conditions of superheated steam and wood fire were compared in chemical components and degradative compounds. The chemical components were determined from each step of Wasanbon-to sugar and that of press-off molasses obtained by the manual process. In order to compare the thermal changes by the different heating condensations, the temperature of cane sugar pressed juice was measured by a copper-constantun thermocouple during the condensing processes. Color intensities were measured after powdering processes. Concerning the thermal changes, the condensing process of the superheated steam tended to raise the heating temperature. However, the heating time was considered to be little different between the processes of wood fire and superheated steam. The other components than sucrose decreased with the progress of the refining process and 1 to 2% of impurities remained in the final process of Wasanbon-to sugar. Powdering of the product to pass the finer mesh would give the L value (lightness) near to that of standard whiteness. The L value would not exceed the average value owing to the coarse particle of the Wasanbon-to sugar on the market.過熱蒸気, まきによる異なった加熱条件の工程から作られた白下糖の一般成分, 熱分解物を比較した. 一般成分"手押し"によって得られた各工程の和三盆糖, 圧搾分蜜から定量した. 異なった加熱濃縮による温度変化を比較するために, さとうきび圧搾汁の温度は, 濃縮工程を熱電対によって測定した. 色度は粉砕後測定した. 温度変化に関して, 過熱蒸気の濃縮工程は加熱温度が増加傾向であった. しかしながら, 加熱時間はまきと過熱蒸気工程の間に, 差は少ないと考えられた. ショ糖を除いた他の成分は製造工程の増大につれて減少し, 不純物の1〜2%が和三盆糖に残った. より細かい篩を通して粉砕した製品は標準の白に近づいていた. 市販の粉砕和三盆糖の粗い粒度分布のために, L値は平均値のそれを越えない.
1982-03-20

和三盆糖製造工程中の一般成分変化と熱電対による温度測定

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