都是我来回答.我想得到这200分.多谢! 　　希望你满意这个答案. 　　1)ofsugarcanecrushingcaneissqueezedbypretreatmentofmaterialsusedsugarcaneforcrushingmachinesqueezedsugarcanejuicesqueezedoutoftheprocess. 　　(2)ofsugarcanejuicesqueezedoutandpurifythesugarcanejuicecontainsmanyimpurities,mustgothroughaprocessovertothesugarcanejuice,inordertoguaranteeaprocessiscarriedoutsmoothly.Theseprocessesinclude:Sulfitationclean(orothermethodsofdetergent),thepre-heatingprocessandash,sulfursugarcanejuiceandhadsmoked,thesettlementofsugarcanejuice,juiceusingthefiltering. 　　(3)JuiceofsugarcanejuicethroughevaporationcleanaftertheJuiceconcentrationof12degreesBX-14degreesBX(~86%moisturecontent88%).Ifthecontentofwaterdelivereddirectlydilutejuicefruitwillbeconsumedalotofsteam,sothattheenergyconsumption,extendthetimeforcookingsugar.Therefore,theJuicemustgothroughevaporationprocedure,removedalotofwater,condensedintoabout60degreesBXthesyrup,crystallizationcanbecarriedout. 　　(4)byboilingsugarsyrupmadeofsugarcanejuice,althoughJuiceintheprocessafteraseriesofchemicalandphysicaltreatmenttoremovepartofthecolloidandothernon-sugarcomponents,butalsotheevaporationdepositionapartScale.However,afterevaporationaftermostofthesyruphasmicrostripturbidity.Thisisbecausenotonlyevaporatedafterthehighertheconcentrationofsugarandnon-sugarconcentrationssignificantlyincreased,theplothasmorethansolubilityofnon-sugaranalysisofsedimentaryimpuritiesorsuspendedparticles,causingturbiditymicrostripsyrup.Therefore,theroughsyruptobere-sulfurscent,andsometimesneedtobere-filtered,becleansyrup,cookingcanbeasrefiningwhitesugarinrawmaterials.Thenpassthesyrupboiled,steamedtothewater,leavingthesolutionofsucrose-containingobjectscanbemadefromsugartablets(retrievers)andPowder. 　　英文译中文 　　1)甘蔗的压榨甘蔗压榨就是将预处理过的蔗料用压榨机进行压榨,压出蔗汁的过程. 　　(2)蔗汁的清净压榨出来的蔗汁还含有很多杂质,必须经过多道工序来进行蔗汁的处理,才能保证下道工序的顺利进行.这些工序包括：亚硫酸法清净(或其他方法的清净)、预灰和加热工序、蔗汁的硫熏中和、蔗汁的沉降、蔗汁的过滤等. 　　(3)蔗汁的蒸发蔗汁经过清净处理后得到的清汁浓度为12度BX-14度BX(即含水86%~88%).如果将含大量水分的稀汁直接送去结晶,将要消耗大量的蒸汽,这样即消耗能源,又延长煮糖的时间.因此,清汁必须经过蒸发工段,除去大量的水分,浓缩成60度BX左右的糖浆,才能进行结晶. 　　(4)煮糖由蔗汁到制成糖浆,虽然在清汁过程经过了一系列化学和物理处理,除去了一部分胶体和其他非糖成分,而且在蒸发时也沉积出了一部分积垢.但是,经过蒸发后的糖浆却大都微带混浊.这是因为蒸发后不但糖的浓度增高,非糖分的浓度也大大的增高了,已超过溶度积的非糖分析出沉积垢或悬浮微粒,而使得糖浆微带混浊.所以,粗糖浆必须再经硫熏,有时还需再进行过滤处理,得到清净糖浆,才能作为煮炼白砂糖得原料.然后再将糖浆煮沸,蒸去其中的水分,留下含蔗糖的固溶物,即可制成片糖(糖块)及糖粉.