Abstract
Ion exchange resins are widely used in the food industry for demineralization, enrichment, polishing / decolorization, and other processes. In particular, they are indispensable for the production of sugar beet, cane sugar and starch-based sweeteners, including low-equivalent dextrose, glucose, fructose and high-fructose corn syrups. The purpose of the work is the scientific justification and optimization of the technology of ion-exchange purification (decolorization and demineralization) of glucose syrups using ion-exchange resins of domestic production in comparison with imported analogues. It has been established that the decolorization of glucose syrups is more effective when using the combined cationite: anionite system of domestic production than when using imported analogues. This is also confirmed by a decrease in the ionic conductivity of glucose syrups from 350 mS/cm to 10 mS/cm. According to the developed mathematical description of the process and the regression equation, it was established that the color of the syrups and the pH of the medium are significantly affected by the amount of cationite in the cationite: anionite system and the temperature of the process.
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