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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 p

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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 appara

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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, sto

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