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Relevant bibliographies by topics / Crystallization – Sugar

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Journal articles

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 (1991): 49–112. http://dx.doi.org/10.1080/10408399109527541.

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2

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

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3

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

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4

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 (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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5

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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6

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 (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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7

Zhang, Jinlai, Yanmei Meng, Jianfan Wu, et al. "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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8

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 (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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10

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 (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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