“Decolorizing and Deodorizing Master” in the Sugar Industry一
In the field of the food and beverage industry, the sugar industry is one of the important application areas of activated carbon. During the production processes of sugar types such as cane sugar, beet sugar, starch sugar, maltose, lactose, molasses, xylose, xylitol, glucose, and hydrolyzed protein solution, activated carbon plays a crucial role in decolorization and deodorization.
Sugar factories are divided into cane sugar factories and beet sugar factories. The sugar solution contains various coloring substances like melanoidins, caramel, and iron-polyphenol complexes. Activated carbon, which has a huge surface area (500 - 1500m²/g) and a rich structure of mesopores and micropores, can show good adsorption performance and high decolorization efficiency when dealing with such sugar solutions.
There are numerous micropores inside the activated carbon particles, and the pore size range is quite wide, from a few angstroms to several micrometers. In particular, there are a large number of micropores with pore sizes in the range of a few to several tens of angstroms. Each of these micropores corresponds to a certain surface area, making the overall specific surface area of activated carbon quite remarkable. For 1 gram of activated carbon with excellent activity, its specific surface area can reach about 1000m². Because the atomic force field on the surface of activated carbon is in an unsaturated state and there are residual valence forces, based on such a large specific surface area, its surface energy is extremely significant. It is precisely due to the adsorption effect that the unsaturated force field on the surface of activated carbon can be compensated to a certain extent, thus reducing the surface energy. Therefore, under specific temperature and pressure conditions, the surface of activated carbon will automatically adsorb substances that can reduce its surface energy. However, when activated carbon adsorbs different substances from the solution, the amount of adsorption is not consistent with the proportion of these substances in the solution. Activated carbon always tends to make the solute concentration on the adsorption surface more balanced. In this way, even when the adsorption capacity is the same, the non - sugar substances with a lower concentration in the sugar solution are more likely to be adsorbed by activated carbon compared to sucrose with a higher concentration. The colored substances in the syrup usually have a relatively large molecular volume and a relatively large molecular weight. Through the adsorption of activated carbon, its surface energy is reduced to a large extent, and the syrup treated with activated carbon can achieve a significant degree of decolorization. It is precisely because activated carbon has an excellent decolorization and purification ability for syrup that it has been widely and effectively applied in the advanced sugar industries abroad.
When activated carbon is used to treat sugar solution, in addition to its significant decolorization effect, it can also remove colloids and surface - active impurities in the sugar solution. This process will increase the surface tension of the sugar solution, reduce its viscosity, reduce foam generation during the evaporation process, increase the crystallization speed, and can optimize the sugar crystallization process, promoting the separation of molasses from sugar crystals.
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Post time: Apr-23-2025