Relevant bibliographies by topics / Crystallization – Sugar

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  1. Journal articles
  2. Dissertations / Theses
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  5. Conference papers

Academic literature on the topic 'Crystallization – Sugar'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Crystallization – Sugar"

1

Hartel, Richard W., and Arun V. Shastry. "Sugar crystallization in food products." Critical Reviews in Food Science and Nutrition 30, no. 1 (January 1991): 49–112. http://dx.doi.org/10.1080/10408399109527541.

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Frenzel, Stefan. "Crystallization Schemes in the Sugar Industry." ChemBioEng Reviews 7, no. 5 (August 3, 2020): 159–66. http://dx.doi.org/10.1002/cben.202000010.

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Bubnik, Z., P. Kadlec, and A. Hinkova. "Recent Progress at Crystallization of Sugar." Engineering in Life Sciences 3, no. 3 (March 5, 2003): 141–45. http://dx.doi.org/10.1002/elsc.200390018.

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Semenov, E. V., A. A. Slavyansky, V. A. Gribkova, D. P. Мitroshina, and S. T. Antipov. "Simulation of the growth of sucrose crystals in a sugar-containing solution." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (June 3, 2021): 62–70. http://dx.doi.org/10.20914/2310-1202-2021-1-62-70.

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Crystallization is one of the most important steps in the technological flow of commodity sugar. By its nature, it develops in a fairly wide temperature range, conditions of varying concentration of the solution, its peptization and other mass-exchange process of formation and growth of sugar crystals in a sugar solution by diffusion transfer in it sucrose molecules. To this it is necessary to add such complicating physical and mathematical formalization phenomena, affecting crystallization, such as the shape of the crystal, purity, viscous properties and surface tension of the solution, the presence of non-sugars, etc. Therefore, among the factors that determine the whole process, the factors usually take place, keeping among them only priority and most important from the point of view of the study. The article, unlike known analogues, provides justification and quantitative analysis of the kinetics of the sucrose crystallization process, taking into account the features of the crystal shape and diffusion properties of the solution. From the point of view of classical diffusion theory, the phenomenon of crystallization is interpreted as molecular with infinite rate of perilation from the source of diffusion transfer in the solution of sucrose molecules, so that the concentration in the sugar-containing liquid system is also supposed to change instantly at each point. However, since in the real world this effect is not observed, in order to resolve this contradiction, introduce the concepts of the indignant and unperturbed, separated by the diffusion front of the concentration of the regions of these phase states. Using the kinematic characteristics of the front, determine the time of the crystallization process in general in both phases. This allows us to calculate the processing period of the solution with greater accuracy than the results obtained on the basis of classical theory.
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Ben-Yoseph, E., and R. W. Hartel. "Computer modeling of sugar crystallization during drying of thin sugar films." Journal of Crystal Growth 198-199 (March 1999): 1294–98. http://dx.doi.org/10.1016/s0022-0248(98)01014-8.

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Kulneva, N. G., V. A. Fedoruk, N. A. Matvienko, and E. M. Ponomareva. "Improving the massecuite crystallization in sugar production." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (June 3, 2021): 86–93. http://dx.doi.org/10.20914/2310-1202-2021-1-86-93.

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The article discusses the concepts of continuous vacuum apparatus operation: vertical VKT (VKT – Verdampfungs-Kristallisations-Turm) and horizontal cascade of VKH vacuum apparatus (VKH —horizontal vacuum pan) from BMA (Germany). The advantages and features of the vertical continuous vacuum apparatus VKT are shown, as well as the possibilities for increasing the efficiency of the product department of sugar factories. Thanks to the special design of the crystallization chambers, the low massecuite level above the heating chamber and the use of mechanical stirrers in each chamber, the VKT apparatus can operate without difficulty with a very small temperature difference between heating steam and massecuite, as well as with an absolute heating steam pressure well below 1 bar. With optimal use of VKT vacuum apparatus, a variety of energy-saving schemes can be implemented, for example, double-effect evaporation in the crystallization section. Part of the secondary crystallization steam is used to heat one of the VKT units, which saves the heating steam of the evaporator unit used for this purpose. With an increase in the productivity of the sugar factory, it is possible to quickly equip the VKT apparatus with an additional chamber. The device works continuously throughout the season, especially with products with massecuite purity of more than 94%. The chambers are cleaned without stopping the entire apparatus. The boiling of massecuite of all stages of crystallization in VKT devices ensures a uniform operating mode of the food compartment, allows to achieve an increase in sugar yield and helps to reduce steam consumption at the plant.
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Zhang, Jinlai, Yanmei Meng, Jianfan Wu, Johnny Qin, Hui wang, Tao Yao, and Shuangshuang Yu. "Monitoring sugar crystallization with deep neural networks." Journal of Food Engineering 280 (September 2020): 109965. http://dx.doi.org/10.1016/j.jfoodeng.2020.109965.

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Georgieva, P., S. Feyo de Azevedo, M. J. Gonçalves, and P. Ho. "Modeling of Sugar Crystallization through Knowledge Integration." Engineering in Life Sciences 3, no. 3 (March 5, 2003): 146–53. http://dx.doi.org/10.1002/elsc.200390019.

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9

Popa, Dorin, and Gheorghe Sarca. "Research on seeding agents to effect the sugar crystallization." Acta Agraria Debreceniensis, no. I (October 5, 2010): 30–33. http://dx.doi.org/10.34101/actaagrar/i/8370.

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The quality of sugar is the decisive factor in ensuring the sugar commercializing through the conservation of old markets andexpansion towards new markets. The sugar quality is also the key element which determines the price maintenance in according with theexpenditures performed or even the diminution of the price as a consequence of the quality lessening.
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Tyapkova, Oxana, Stephanie Bader-Mittermaier, and Ute Schweiggert-Weisz. "Factors Influencing Crystallization of Erythritol in Aqueous Solutions: A Preliminary Study." Journal of Food Research 1, no. 4 (October 30, 2012): 207. http://dx.doi.org/10.5539/jfr.v1n4p207.

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<p>Erythritol – a new zero caloric sweetener – shows high potential for developing new sugar reduced or sugar free food formulations. Since the crystallization behavior of erythritol was not investigated so far, this study focused on factors influencing erythritol crystallization in aqueous solutions using a simple gravimetric method. The general features of the course of crystallization are a linear increase until a period of 2.5 h of storage followed by a decelerating phase and a phase which represents equilibrium. Additionally, different influencing factors (supersaturation level, storage temperature, storage period and cooling rate) on the crystallization process of erythritol were investigated. It was shown that crystallization value increased with increasing supersaturation level and the progress of crystallization was almost linear from the initial induction period until equilibrium. Therefore, a first-order kinetic for erythritol crystallization was proposed, because only supersaturation level correlated to the erythritol concentration in the solution influenced the course of crystallization. Calculated crystallization rate constants increased considerably with increasing supersaturation levels. Furthermore, at the same supersaturation levels crystallization of erythritol was independent from the storage temperature. Cooling rate influenced only crystal shapes and sizes, but not the crystallization values.</p>
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Dissertations / Theses on the topic "Crystallization – Sugar"

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Li, Mi. "Preliminary crystallization and characterization of lectin-sugar complex." Thesis, Georgia Institute of Technology, 1992. http://hdl.handle.net/1853/27569.

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Selbmann, Stefanie [Verfasser]. "Influence of food additives on the crystallization of sugar : - case study: sugar body - / Stefanie Selbmann." Aachen : Shaker, 2016. http://d-nb.info/1118258207/34.

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Marciniuk, Junior Melécio. "Três diferentes abordagens de modelagem e simulação do processo de cristalização na produção de açúcar no simulador EMSO." Universidade Federal de São Carlos, 2015. https://repositorio.ufscar.br/handle/ufscar/7393.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Brazil is the largest producer of cane sugar and the largest producer and exporter of sugar being the state of São Paulo the responsible for over 60% of the national production of sugar, and the region is where is located the city of São Carlos is main producer region of Brazil, this fact becomes a motivation for this project. The crystallization process is the most important in the production of sugar and responsible for the quality of the final product. This work deals with the modeling and simulation of this process through three different approaches: the ideal crystallizer (MSMPR), the integrated sugar production without description of crystals, approach called "gray-box", and the industrial crystallizer. The models were developed in the software EMSO. The EMSO is a program developed in Brazil and has a great advantage compared to other programs, it's a free program, without the need to license purchase. By allowing full access to the developed mathematical models, facilitates the insertion of new models such as the present study about crystallization and allow the improvement of existing models, allowing also the development of specific software libraries. The first held approach, MSMPR, aims to introduce a protocol currents description containing solids and the crystallization process in the EMSO, for in his library there is no model that describes the crystallization or even containing solids, unlike other widely used commercial programs for the simulation of processes such as Aspen Plus, having a model MSMPR. So when performing this first approach, the EMSO can match other programs in relation to the crystallization process. The mass averaged crystal size (MA) obtained with the parameters set as default, L43 = 1.18 mm is much greater than the expected value L43 = 0.5 to 0.55 mm, but with the variation of the kinetic parameters can be obtained results within the desired range . The second approach is a simplified model called "gray-box" in order to facilitate the paying in of crystallization models with models referring to others process. The sugar production obtained in this model was similar than that reported in the literature, but the model can be useful in paying in of process models which constitute a industrial plant. The third and most important approach corresponds to the model of an industrial crystalliser with intent to represent real process of sugar production using data from literature. The discussion was carried out on the variables: temperature, brix, crystal mass and MA. The variations of temperature and brix relative to time obtained are consistent with each step of the process. The crystal mass produced in the simulation is approximately 50% lower than that found in the literature, whereas the MA is also below, but achieves excellent results in the change of the kinetic parameters. The final results obtained in the simulations do not coincide with the expected results, but the easy access to developed models makes these models a good instrument to parameters analysis, reaching with some changes in the kinetic parameters, in satisfactory results that well represent the real process.
O Brasil é o maior produtor mundial de cana-de-açúcar e o maior produtor e exportador de açúcar sendo que o estado de São Paulo é responsável por mais de 60% da produção nacional de açúcar, sendo o interior paulista a principal região produtora do Brasil, tal fato torna-se uma motivação para o presente projeto, pois é onde localiza-se a cidade de São Carlos. A etapa de cristalização é a mais importante na produção de açúcar, por ser a responsável pela qualidade do produto final. O presente trabalho trata da modelagem e simulação desse processo através de três diferentes abordagens: o cristalizador ideal (MSMPR), o processo integrado de produção de açúcar sem descrição dos cristais, abordagem denominada “caixacinza”, e o cristalizador industrial. Os modelos foram desenvolvidos no software EMSO. O EMSO é um programa desenvolvido no Brasil e possui um grande diferencial em relação aos demais programas de ser de uso gratuito, sem a necessidade de compra de licença. Por possibilitar acesso total aos modelos matemáticos desenvolvidos, facilita a inserção de novos modelos, como os de cristalização do presente trabalho e permitem o aprimoramento de modelos já existentes, possibilitando, ainda, o desenvolvimento de bibliotecas específicas no software. A primeira abordagem realizada, o MSMPR, tem como objetivo introduzir um protocolo de descrição de correntes contendo sólidos e o processo de cristalização no EMSO, pois em sua biblioteca não existe nenhum modelo que descreva a cristalização ou até mesmo que contenha sólidos, diferente de outros programas comerciais muito utilizados para a simulação de processos, como o Aspen Plus, que possui um modelo de MSMPR. Então ao realizar essa primeira abordagem o EMSO pode se igualar a outros programas em relação ao processo de cristalização. O tamanho médio mássico obtido com os parâmetros estabelecidos como padrão, L43 = 1,18 mm é muito maior que o valor esperado L43 = 0,5 a 0,55 mm, porém com a variação dos parâmetros cinéticos os resultados obtidos estão na faixa desejada. A segunda abordagem trata de um modelo simplificado denominado “caixa-cinza” com o objetivo de facilitar a integralização da cristalização com modelos referentes a outros processos. A produção de açúcar obtida nesse modelo foi similar à apresentada na literatura, sendo assim, o modelo pode ser útil em uma estimativa de produção do processo e na integralização de modelos de processos que constituem uma usina. A terceira e mais importante abordagem corresponde ao modelo de um cristalizador industrial, com a intenção de representar o processo real na produção de açúcar utilizando dados provenientes da literatura. A discussão dos resultados procedeu-se sobre as variáveis: temperatura, brix, massa de cristais e tamanho médio mássico. As variações da temperatura e do brix em relação ao tempo obtidas condizem com cada etapa do processo. A massa de cristal produzida na simulação é proximadamente 50% menor do que a encontrada na literatura, enquanto que o tamanho médio também está abaixo mas atinge ótimos resultados com a alteração dos parâmetros cinéticos. Os resultados finais obtidos nas simulações não coincidiram com os resultados esperados, porém o fácil acesso aos modelos desenvolvidos torna esses modelos bons instrumentos de análises de parâmetros, podendo chegar com algumas mudanças nos parâmetros cinéticos, a resultados satisfatórios que representem bem o processo real.
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Lin, JiaCheng, and HaoRan Teng. "Influence of Nucleation Techniques on the Degree of Supercooling and Duration of Crystallization for Sugar Alcohol as Phase Change Material : Investigation on erythritol-based additiveenhanced Composites." Thesis, KTH, Energiteknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-257758.

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Utilizing Phase Change Materials (PCM) for Latent Thermal Energy Storage (LTES) applications have previously been extensively researched as a measure to reduce greenhouse gas emissions from energy consumption. In order to make use of the waste heat from industrial processes for LTES purposes, a new demand emerged for PCMs capable of phase change in mid-temperature ranges of 100 °C - 200 °C. This higher temperature requirement made most of the previously studied material inapplicable as they had much lower melting and solidification temperatures. With this in mind, a new generation of PCMs consisting of Sugar Alcohols (SA) has been proposed. Erythritol is seen as an especially promising SA with good thermophysical properties for LTES purposes. However, it has been shown to suffer from severe supercooling, which makes it unreliable in real applications. To eradicate this issue, two additives, Graphene Oxide (GO) and Polyvinylpyrrolidone (PVP) at varying mass fractions were mixed with pure erythritol to form a composite which was studied using the Temperature-history (T-history) method to determine its effectiveness in reducing supercooling. Results show that at its most effective mass fraction, GO reduces supercooling by 28 o C and a 31 o C reduction is seen by the addition of PVP. The impacts on the duration of crystallization was also documented and analyzed using the same method. It was observed that the duration of crystallization was increased with increasing mass fractions of the additives. Other important properties of the composites were also studied in order to determine the overall feasibility for industrial applications. It includes analysis of the storage capacity through latent heat, changes in viscosity along with impacts on thermal diffusivity of the composites.
Att använda fasändringsmaterial (PCM) för termisk energilagring i form av latent värme (LTES) har tidigare extensivt forskats och undersökts som en lösning för att minska utsläppen av växthusgaser från energiförbrukning. För att utnyttja spillvärme från industriella processer för LTES-ändamål uppstod en efterfrågan på PCM som ändrar fas i temperaturer mellan 100 °C - 200 °C. Detta krav på högre temperatur gjorde att de flesta av de tidigare aktuella materialen inte kunde tillämpas eftersom de hade mycket lägre smält- och kristalliseringstemperaturer. Med detta i åtanke har en ny generation av PCM bestående av sockeralkoholer (SA) föreslagits. Erytritol ses som ett särskilt lovande SA med goda egenskaper för LTES-ändamål. Den har dock visat sig drabbas av svår underkylning, vilket gör den opålitligt i verkliga tillämpningar. För att utrota detta problem blandades två tillsatser, Graphene Oxide (GO) och Polyvinylpyrrolidone (PVP) vid olika massfraktioner med ren erytritol för att bilda en komposit som studerades med metoden Temperature-history (T-history) för att bestämma dess effektivitet på att minska underkylningen. Resultaten visar att GO på sin mest effektiva massfraktion minskar underkylningen med 28 o C och tillsats av PVP lyckats minska den med som mest 31 o C. Påverkningarna på varaktighet av kristallisering dokumenterades och analyserades med samma metod. Det var observerad att varaktigheten av kristallisering ökades med ökande massfraktioner av tillsatserna. Även andra viktiga egenskaper hos kompositerna studerades för att avgöra rimligheten att använda dessa för industriella tillämpningar. Det inkluderar analys av lagringskapaciteten genom latent värme, förändringar i viskositet tillsammans med påverkan på kompositernas termiska diffusivitet.
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Lin, Jiacheng, and Haoran Teng. "Influence of Nucleation Techniques on the Degree of Supercooling and Duration of Crystallization for Sugar Alcohol as Phase Change Material : Investigation on erythritol-based additiveenhanced composites." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-264271.

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Utilizing Phase Change Materials (PCM) for Latent Thermal Energy Storage (LTES) applications have previously been extensively researched as a measure to reduce greenhouse gas emissions from energy consumption. In order to make use of the waste heat from industrial processes for LTES purposes, a new demand emerged for PCMs capable of phase change in mid-temperature ranges of 100 °C - 200 °C. This higher temperature requirement made most of the previously studied material inapplicable as they had much lower melting and solidification temperatures. With this in mind, a new generation of PCMs consisting of Sugar Alcohols (SA) has been proposed. Erythritol is seen as an especially promising SA with good thermophysical properties for LTES purposes. However, it has been shown to suffer from severe supercooling, which makes it unreliable in real applications. To eradicate this issue, two additives, Graphene Oxide (GO) and Polyvinylpyrrolidone (PVP) at varying mass fractions were mixed with pure erythritol to form a composite which was studied using the Temperature-history (T-history) method to determine its effectiveness in reducing supercooling. Results show that at its most effective mass fraction, GO reduces supercooling by 28 oC and a 31 oC reduction is seen by the addition of PVP. The impacts on the duration of crystallization was also documented and analyzed using the same method. It was observed that the duration of crystallization was increased with increasing mass fractions of the additives. Other important properties of the composites were also studied in order to determine the overall feasibility for industrial applications. It includes analysis of the storage capacity through latent heat, changes in viscosity along with impacts on thermal diffusivity of the composites.
Att använda fasändringsmaterial (PCM) för termisk energilagring i form av latent värme (LTES) har tidigare extensivt forskats och undersökts som en lösning för att minska utsläppen av växthusgaser från energiförbrukning. För att utnyttja spillvärme från industriella processer för LTES-ändamål uppstod en efterfrågan på PCM som ändrar fas i temperaturer mellan 100 °C - 200 °C. Detta krav på högre temperatur gjorde att de flesta av de tidigare aktuella materialen inte kunde tillämpas eftersom de hade mycket lägre smält- och kristalliseringstemperaturer. Med detta i åtanke har en ny generation av PCM bestående av sockeralkoholer (SA) föreslagits. Erytritol ses som ett särskilt lovande SA med goda egenskaper för LTES-ändamål. Den har dock visat sig drabbas av svår underkylning, vilket gör den opålitligt i verkliga tillämpningar. För att utrota detta problem blandades två tillsatser, Graphene Oxide (GO) och Polyvinylpyrrolidone (PVP) vid olika massfraktioner med ren erytritol för att bilda en komposit som studerades med metoden Temperature-history (T-history) för att bestämma dess effektivitet på att minska underkylningen. Resultaten visar att GO på sin mest effektiva massfraktion minskar underkylningen med 28 oC och tillsats av PVP lyckats minska den med som mest 31 oC. Påverkningarna på varaktighet av kristallisering dokumenterades och analyserades med samma metod. Det var observerad att varaktigheten av kristallisering ökades med ökande massfraktioner av tillsatserna. Även andra viktiga egenskaper hos kompositerna studerades för att avgöra rimligheten att använda dessa för industriella tillämpningar. Det inkluderar analys av lagringskapaciteten genom latent värme, förändringar i viskositet tillsammans med påverkan på kompositernas termiska diffusivitet.
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Diez, Joachim. "Purification,crystallization and x-ray structure analysis of proteins of the bacterial sugar transport (TMBP and MalK) and of the bacterial sugar metabolism (GalU) Reinigung, Kristallisation und Röntgenstrukturanalyse von Proteinen des bakteriellen Zuckertransports (TMBP und MalK) und des bakteriellen Zuckerstoffwechsels (GalU) /." [S.l. : s.n.], 2004. http://www.bsz-bw.de/cgi-bin/xvms.cgi?SWB11406694.

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Merheb, Graciela de Amaral. "Influência da contaminação combinada de dextrana e amido na cristalização do açúcar." Universidade Federal de São Carlos, 2014. https://repositorio.ufscar.br/handle/ufscar/3961.

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Introduced during the colonial period in Brazil, nowadays sugar cane is one of the main crops of the country's economy, generating more than 2 billion dollars per year in the Brazilian trade balance. Despite the benefits of expanding the sugarcane sector every year, the environmental impacts caused by burning straw cane sugar made the State of São Paulo Government create the Protocol of Agro-Environmental Cooperation in 2007, which aims the total elimination of cane burning by 2017. However, when the sugar cane stops being burned, some components of the plant, which remained in the field due to the burning, will start being in larger quantities in the process, and the effects of this future reality in sugar quality have not been studied In this doctoral thesis, the two components of great impact on the specifications or quality of the sugar were chosen: starch and dextran which were studied in the crystallization unit operation (by controlled cooling and vacuum evaporation), so that the impact on the final product (sugar) were evaluated. This current study used a reponse surface methodology, with 2 levels (309 and 1062 ppm), two factors (dextran and starch), 3 center points (one central point in triplicate) and 4 axial points, totaling 11 trials per type of crystallization. The experiments were conducted with sugar Type 2 solutions contaminated with starch and dextran, in an agitated and jacketed crystallizer (8 liters) in the laboratory. When the crystallization was performed, the matters were centrifuged, the sugars were separated from the honeys, and forwarded to the physico-chemical, textural and optical microscopy analyzes. In relation to the physicochemical analyzes of sugar, starch and dextran contamination interfered directly in the responses: starch, dextran, color, turbidity and alcoholic floc in both crystallization techniques, however, the controlled cooling under the same conditions of contamination (0-2000 ppm), presented sugars to lower rates, which kept the product according to the market specifications. The results of grain size analysis showed frequency curves with accumulation of smaller crystals at the opening of 0.5 mm, according to the increase of dextran in the tests. And the optical microscopy analysis identified the existence of a relationship between the amount of contaminants, and the appearance of agglomerated crystals, besides "needle-like" crystals were not observed. The experimental chosen design collaborated in the identification of starch and dextran agents, in the increase or decrease of the analyzed responses, besides suggesting the collaboration of the combined effect on the quality of sugar. Concerning the product quality, the use of crystallization technique by controlled cooling proved to be the most suitable in the reduction of contaminants in the sugar, particularly in solutions containing 2,000 ppm of dextran and starch. Given the crop of sugarcane in the coming years, and that the contamination of dextran and starch may be higher than those found in syrups of industrial processes currently, this work may contribute to the knowledge of the contaminants and their combined actions in the crystallization and in understanding of the differences in the product quality.
Introduzida no período colonial no Brasil, a cana-de-açúcar é hoje uma das principais culturas da economia do país, gerando mais de 2 bilhões de dólares por ano na balança comercial brasileira. Apesar dos benefícios da expansão do setor sucroalcooleiro a cada ano, os impactos ambientais causados pelas queimadas da palha de cana-de-açúcar, levaram o Governo Estadual Paulista a criar em 2007, o Protocolo de Cooperação Agroambiental, que visa a eliminação total da queima de cana até 2017. No entanto, quando a cana-de-açúcar deixar de ser queimada, alguns componentes da planta que ficavam no campo com a queima passarão a entrar no processo em maiores quantidades, e os efeitos dessa futura realidade na qualidade do açúcar ainda não foram estudados. Nesse trabalho de doutorado, foram escolhidos dois componentes de grande impacto nas especificações ou qualidade do açúcar: o amido e a dextrana, os quais foram estudados na operação unitária de cristalização (por resfriamento controlado e por evaporação a vácuo), para que o impacto no produto final (açúcar) fosse avaliado. O presente trabalho utilizou um delineamento composto rotacional, com 2 níveis (309 e 1062 ppm), dois fatores (dextrana e amido), 3 pontos centrais (1 ponto central em triplicata) e 4 axiais, totalizando 11 experimentos por tipo de cristalização. Os experimentos foram realizados com soluções de açúcar Tipo 2, contaminadas com amido e dextrana, em um cristalizador agitado e encamisado (8 litros), em laboratório. Realizadas as cristalizações, as massas foram centrifugadas, e os açúcares separados dos méis, e encaminhados para as análises físico-químicas, granulométricas e de microscopia óptica. Em relação às análises físico-químicas do açúcar, as contaminações de dextrana e amido interferiram diretamente nas respostas: amido, dextrana, cor, floco alcoólico e turbidez, nas duas técnicas de cristalização, no entanto, o resfriamento controlado, nas mesmas condições de contaminação (0 a 2000 ppm), apresentou açúcares com os menores índices, o que manteve o produto nas especificações do mercado. Os resultados das análises granulométricas demonstraram curvas de frequência com acúmulo de cristais menores na abertura de 0,5 mm, conforme o aumento de dextrana nos testes. E as análises de microscopia óptica identificaram a existência de uma relação entre a quantidade de contaminantes, e o aparecimento dos cristais aglomerados, além de não serem observados cristais tipo agulha . O planejamento experimental adotado colaborou na identificação dos agentes amido e dextrana, no aumento ou na diminuição das respostas analisadas, além de sugerir a colaboração do efeito combinado desses na qualidade do açúcar. Em termos de qualidade do produto, a aplicação da técnica de cristalização por resfriamento controlado mostrou-se mais indicada na redução dos contaminantes no açúcar, principalmente em soluções com 2000 ppm de dextrana e amido. Tendo em vista a colheita de cana crua nos próximos anos, e que as contaminações de dextrana e amido poderão ser superiores as encontradas nos xaropes dos processos industriais hoje, o presente trabalho pode contribuir no conhecimento dos contaminantes e de suas ações combinadas na cristalização, e no entendimento das diferenças na qualidade do produto.
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Merheb, Graciela de Amaral. "Estudo do processo de cristalização de sacarose a partir de soluções provenientes de cana-de-açúcar por resfriamento controlado." Universidade Federal de São Carlos, 2009. https://repositorio.ufscar.br/handle/ufscar/4015.

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Today, Brazil is the major producer and exporter of sugar in the world. In the last harvest 2008/2009, 31.5 millions tons were produced, of which 60% were exported providing a 40% of international market share. However, sugar is a product that has commercial difficulties, due to the hard restrictions, such as rates, subsidizes and technical barriers like the use of sulfur (input) in laundering. Because of this, the development of a technology for the production of sugar with superior quality, less cost and without sulfur for the laundering would be of great interest for the productive sector. The present work aims to study the process of crystallization of sucrose from sugar solutions of syrup and sugar cane by controlled cooling. A laboratory plant with production capacity of 1 kg of sugar per batch, installed in the laboratory of industrial development of the Sugarcane Technology Center (CTC) in Piracicaba was used for the present work. The results regarding the reduction of impurities initially present in sugar crystals through crystallization by controlled cooling were: 95% in color, 85% in starch and 80% in dextran. For the syrup classified as VVHP, reductions obtained in crystals through crystallization by controlled cooling were: 96% of the final color of the sugar (from 10,100 IU to 361 IU), 98% in the amount of ash conductivity, 84% in the amount of starch and 52% in the amount of dextran. Obtained the results led to the construction of a pilot plant by scaling the process that will be implemented in an industrial unit.
O Brasil, hoje, é o principal produtor e exportador de açúcar do mundo. Foram produzidas na última safra 2008/2009, 31,5 milhões de toneladas de açúcar, das quais cerca de 60% foram exportadas, gerando ao país um domínio de 40% do mercado internacional. No entanto, o açúcar é um produto de relativa dificuldade para comercialização internacional, em razão de fortes restrições, como cotas, subsídios e barreiras técnicas, como a utilização do enxofre (insumo), para o branqueamento. Por isso, o desenvolvimento de uma tecnologia de produção de açúcar de melhor qualidade, com redução de custos e que não necessite de enxofre para o branqueamento seriam de grande interesse para o setor produtivo. O presente trabalho tem por objetivo o estudo do processo de cristalização de sacarose a partir de soluções provenientes de açúcar e xarope de cana-de-açúcar por resfriamento controlado, através de uma planta laboratorial, com capacidade de produção de 1 kg de açúcar por batelada, instalada no laboratório de desenvolvimento industrial do Centro de Tecnologia Canavieira (CTC) em Piracicaba. Os resultados quanto à redução de impurezas presentes inicialmente nos cristais de açúcar através da cristalização por resfriamento controlado foram: de 95% de cor; 85% de amido e 80% de dextrana. Para o xarope classificado como VVHP, as reduções obtidas nos cristais através da cristalização por resfriamento controlado foram: de 96% na cor do açúcar final (de 10.100 UI para 361 UI), de 98% na quantidade de cinzas condutimétricas, de 84% na quantidade de amido e de 52% na quantidade de dextrana. A partir dos resultados obtidos, motivou-se a construção de uma unidade piloto através do scale-up do processo laboratorial, a ser implantada em uma unidade industrial.
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Belghiti, Alaoui Abderrahim. "Nature des polysaccharides issus du process d'extraction du saccharose à partir de la betterave." Vandoeuvre-les-Nancy, INPL, 1993. http://docnum.univ-lorraine.fr/public/INPL_T_1993_BELGHITI_ALAOUI_A.pdf.

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Le but de ce travail était d'essayer de comprendre dans quelles mesures les non-sucres présents dans les sirops de sucre ont un effet néfaste sur la cristallisation du saccharose et sur la qualité du sucre obtenu. Pour réaliser cette étude nous avons étudié comparativement différents échantillons industriels de différents origines. Cette étude a nécessité la mise en œuvre d'un certain nombre de techniques de séparation et de fractionnement (ultrafiltration, dialyse, chromatographie d'échange d'ions et d'exclusion stérique. . . ). La combinaison de ces méthodes nous a permis de montrer que l'EP2 danois contient davantage de polyosides de poids moléculaire supérieur à 10000 daltons à caractère non chargés que l'EP2 d'Eppeville. En revanche les fractions moléculaires comprises entre 2000 et 10000 daltons ne semblent pas montrer de différences significatives. On notera que les produits traités industriellement par des résines reminéralisantes et décolorantes ne comportent pratiquement plus de macromolécules. Le relargage à l'alcool des substances colloïdales est un test classique de contrôle, nous avons tenté de l'appliquer aux différents produits sucrés industriels. Nous avons ainsi pu montrer que les non-sucres des EP2 danois sont globalement moins hydrophile que ceux de la sucrerie française qui nous a servi de référence, ce résultat est intéressant car le sucre roux danois obtenu à partir de cet EP2 est de bien meilleure qualité que le sucre roux d'Eppeville. Les macromolécules présentes dans les sirops proviennent en partie de la dégradation des polysaccharides de la betterave qui ont échappé à l'épuration calco-carbonique industrielle, pour comprendre ce phénomène, nous avons montré que la dégradation alcaline des pulpes touche essentiellement les pectines, en revanche hémicelluloses et cellulose résistent bien aux pH basiques. Ce résultat est intéressant pour un approfondissement ultérieur de la connaissance de ces macromolécules. Enfin, dans un but d'application industrielle, nous nous sommes intéressés à l'étude de la valorisation des pulpes de betteraves (décoloration et prévention de l'oxydation des lipides présents) ainsi qu'à l'étude de différentes propriétés fonctionnelles du produit obtenu
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Kedward, Claire. "Crystallization of sugars in the chocolate crumb process." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324012.

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Books on the topic "Crystallization – Sugar"

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VanHook, Andew P. Sucrose crystallization: Science and technology. Edited by Mantovani G, Mathlouthi M, and VanHook W. A. Berlin: Bartens, 1997.

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Book chapters on the topic "Crystallization – Sugar"

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Mohan, Narendra. "An Insight to Defco Melt Crystallization Process." In Sugar and Sugar Derivatives: Changing Consumer Preferences, 263–72. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6663-9_17.

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White, E. T. "A Review of the Crystallization of Sugar." In Mixing and Crystallization, 329–36. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-2290-2_28.

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Sunori, Sandeep Kumar, Pradeep K. Juneja, Mayank Chaturvedi, and Jeevanshi Mittal. "Dead Time Compensation in Sugar Crystallization Process." In Proceeding of International Conference on Intelligent Communication, Control and Devices, 375–81. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1708-7_43.

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Myréen, Klas. "In-Line Process Refractometer for Concentration Measurement in Sugar Crystallizers." In Industrial Crystallization Process Monitoring and Control, 71–79. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2012. http://dx.doi.org/10.1002/9783527645206.ch8.

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Altan, Irem, Patrick Charbonneau, and Justine de Valicourt. "Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization." In Handbook of Molecular Gastronomy, 545–47. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-83.

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Li, Qing-wei, and Hong-jun Duan. "Soft Measurement of Sugar Crystallization Process for Chinese Medicine Mixed Solution." In Proceedings of the 6th International Asia Conference on Industrial Engineering and Management Innovation, 501–8. Paris: Atlantis Press, 2015. http://dx.doi.org/10.2991/978-94-6239-145-1_47.

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De Melo, S., T. Giarola, and J. Cal-Vidal. "Tentative of Inducing Fruit Sugar Crystallization During Freezing to Reduce the Hygroscopicity of the Corresponding Freeze-Dried Powders." In Developments in Food Engineering, 194–96. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_57.

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ALEWIJN, W. F., and PIETER HONIG. "TECHNOLOGY OF SUGAR CRYSTALLIZATION." In Crystallization, 318–70. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3051-1.50015-x.

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JENKINS, G. H. "CRYSTALLIZATION." In Introduction to Cane Sugar Technology, 348–62. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3195-2.50029-4.

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Mazaeda, Rogelio, Luis F. Acebes, Alexander Rodríguez, Sebastian Engell, and César de Prada. "Sugar Crystallization Benchmark." In Computer Aided Chemical Engineering, 613–18. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-444-63456-6.50103-4.

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Conference papers on the topic "Crystallization – Sugar"

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Kumar Sunori, Sandeep, Manoj Thakur, Govind Singh Jethi, and Pradeep Juneja. "Control System Optimization for Sugar Crystallization Process." In 2020 2nd International Conference on Advances in Computing, Communication Control and Networking (ICACCCN). IEEE, 2020. http://dx.doi.org/10.1109/icacccn51052.2020.9362846.

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Li, Qingwei, and Hongjun Duan. "Chinese medicine sugar crystallization based on soft measurement." In 2014 33rd Chinese Control Conference (CCC). IEEE, 2014. http://dx.doi.org/10.1109/chicc.2014.6896458.

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Chernyaeva, S. N., L. A. Korobova, I. S. Tolstova, Yu A. Safonova, I. E. Medvedkova, and I. A. Matytsina. "Optimization of Functioning of Crystallization Compartment in Sugar Production." In Russian Conference on Digital Economy and Knowledge Management (RuDEcK 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200730.026.

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Kochergin, Vadim, and Frank Van Noord. "CRYSTALLIZATION OF THICK JUICE AND OF RAW CANE SUGAR BLENDS." In 37th Biennial Meeting of American Society of Sugarbeet Technologist. ASSBT, 2013. http://dx.doi.org/10.5274/assbt.2013.61.

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Bhattacharyya, Shuvamoy Sujit, and Vinayak Laxman Patil. "Establishment of transfer functions model for multivariable sugar crystallization process." In 2016 IEEE International Conference on Engineering and Technology (ICETECH). IEEE, 2016. http://dx.doi.org/10.1109/icetech.2016.7569397.

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Li, Qingwei, Hongjun Duan, and Dongmei Zhang. "Soft measurement of sugar crystallization process control for Chinese medicine solution." In 2014 4th IEEE International Conference on Information Science and Technology (ICIST). IEEE, 2014. http://dx.doi.org/10.1109/icist.2014.6920339.

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Morales, Humberto, Fernando Di Sciascio, and Adriana Amicarelli. "Estimation of Supersaturation in the Crystallization Process of the Sugar Industry." In 2018 Argentine Conference on Automatic Control (AADECA). IEEE, 2018. http://dx.doi.org/10.23919/aadeca.2018.8577381.

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Meng, Yanmei, Kangyuan Zheng, Feihong Hu, Wenxing Li, and Guancheng Lu. "An Improved Watershed Segmentation Algorithm for Adhesive Particles in Sugar Cane Crystallization." In 5th International Conference on Information Engineering for Mechanics and Materials. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icimm-15.2015.332.

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Fagervik, Kaj, Olli Konstari, and Randolf von Schalien. "Control of Batch Evaporative Crystallization of Sugar by Means of Adaptive Simulation." In 1988 American Control Conference. IEEE, 1988. http://dx.doi.org/10.23919/acc.1988.4789805.

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Shao, Xue-Feng, Jun Wang, and Li-Wu Fan. "Non-Isothermal Phase Change Behaviors of Binary Mixtures of D-Dulcitol and Pentaerythritol As Novel Heat Storage Materials." In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-87643.

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As a promising Phase Change Material (PCM) candidate for low-to-medium temperature (100–250 °C) latent heat storage, sugar alcohols undergo serious supercooling during cool-down for crystallization. Technical efforts need to be dedicated to suppression or control of the supercooling of sugar alcohols. In this work, the supercooling of D-dulcitol, with a melting point of around 186 °C, was attempted to be reduced by mixing with a solid-solid PCM Pentaerythritol (PE) as the nucleation agent, which has a solid-solid phase transition temperature (∼186 °C) similar to the melting point of d-dulcitol. Such novel binary mixtures were prepared by dispersing PE powders at various mass fractions into d-dulcitol melt. The non-isothermal phase-change-related properties, with emphasis on the crystallization properties, were tested on a heat-flux differential scanning calorimeter at a constant heating/cooling rate of 5 °C/min. The preliminary results showed that both the crystallization point and latent heat of crystallization strongly depend on the mass fraction of PE, and both decrease in magnitude with the increasing in mass fraction of PE. The degree of supercooling of the binary mixtures also depend on the mass fraction of PE, and a reduction of up to 10 °C was obtained at 50 wt.% PE, as a result of the decrease in the melting points of the binary mixtures.
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