介绍糖浆气浮新工艺生产绵白糖的工艺流程及其生产关键。
This paper introduces the technology of using syrup floating purfication in soft white sugar production as well as the keys of this process.
生产的实践表明，糖浆气浮新技术可明显地提高绵白糖的质量；
The practical application results show that floating purification can obviously improve the quality of the soft white sugar.
并确定了山葡萄醋饮料最佳配方，即山葡萄醋加入量20%，绵白糖加入量10%。
The optimum formulation was determined too, known as the volume of grape juice and sugar is 20% and 10% respectively.
本文分析了南方甘蔗糖厂绵白糖贮存时产生酸败及增色的原因，提出了减少绵白糖贮存变质的措施。
This paper analyses the reasons why the soft sugar acidifies and coloring during storage in cane sugar factories of South China. Meanwhile, the measure to reduce the sugar to go bad are presented.
利用这一关联图，可以简捷地预测需要的干燥时间，绵白糖在出口的温度，或者预测在一定条件下的干燥效果。
By using this graph, we can predetermine the retention time, exiting temperature or the humidity drop of the drying process easily.
利用这一关联图，可以简捷地预测需要的干燥时间，绵白糖在出口的温度，或者预测在一定条件下的干燥效果。
By using this graph, we can predetermine the retention time, exiting temperature or the humidity drop of the drying process easily.
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