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Abstract
The lime milk was ground with colloid mill in which the particles became finer and modified with mechanical intensification. The results, after the lime milk was ground for 60s and then used to the clarification of sugar juice, showed that: the purity of the clarified juice increased 1.5~2.0 percentage points, the lime salts decreased 0.02 percentage point, the color value and the reducing sugar also went down.
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