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Journal articles on the topic 'Crystallization – Sugar'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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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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2

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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3

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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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 (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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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 (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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7

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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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 (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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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 (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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11

Arapov, Denis, Vladimir Kuritsyn, Sergey Petrov, Nadezda Podgornova, and Mariya Zaitseva. "Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 39–52. http://dx.doi.org/10.21603/2074-9414-2021-1-39-52.

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Introduction. The present research featured industrial sugar crystallization. The article introduces a generalized mathematical model of specific growth rate of sugar crystals depending on temperature, solids, and the purity of solution, as well as on the concentration and average size of crystals. The model includes the probabilistic component of growth rate of monocrystals and the reduced adjustment of the constrained crystal growth depending on the abovementioned as-pects. Study objects and methods. The research focused on mass crystallization of sucrose, including the growth rate of monocrystals and the number of crystals in the fill mass. The obtained experimental data were processed using nonlinear programming. Results and discussion. 421 experiments made it possible to develop a probabilistic mathematical model of specific mass growth rate of sugar monocrystals and its dependence on the solution temperature, purity, and solids content. Model error: ± 11.3%. The model covers the temperature range, concentration of solids, and purity of the solution. The proximity of crystals was calculated according to the dependence of the growth rate on their concentration and the average size (error: ± 1.3%). The adjustment range: concentration of crystals = 5–60%, average size = 0.25–1.50 mm. Conclusion. The present generalized mathematical model of crystallization considered the temperature, as well as the purity and solids content in the fill mass, the concentration of sucrose crystals and their average size. The research compared the effect of linear size and concentration of sugar monocrystals on the calculated and experimental sizes of specific mass growth rate and the dimensionless adjustment of growth rate. The calculated sizes proved to be close to the ex-perimental data, which showed adequacy to the developed crystallization model. The research results can be used to optimize the process of mass sugar crystallization.

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12

Simoglou, A., P. Georgieva, E. B. Martin, A. J. Morris, and S. Feyo de Azevedo. "On-line monitoring of a sugar crystallization process." Computers & Chemical Engineering 29, no. 6 (May 2005): 1411–22. http://dx.doi.org/10.1016/j.compchemeng.2005.02.013.

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13

Ben-Yoseph, Eyal, and Richard W. Hartel. "Computer simulation of sugar crystallization in confectionery products." Innovative Food Science & Emerging Technologies 7, no. 3 (September 2006): 225–32. http://dx.doi.org/10.1016/j.ifset.2005.12.003.

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14

Ohara, Satoshi, Yasuhiro Fukushima, Akira Sugimoto, Yoshifumi Terajima, Tetsuya Ishida, and Akiyoshi Sakoda. "Rethinking the cane sugar mill by using selective fermentation of reducing sugars by Saccharomyces dairenensis, prior to sugar crystallization." Biomass and Bioenergy 42 (July 2012): 78–85. http://dx.doi.org/10.1016/j.biombioe.2012.03.024.

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15

Dulal, Mia Mohammad, Md Kaisarul Islam, Abu Asad Chowdhury, and Jakir Ahmed Chowdhury. "Prevention of Cap-Locking of Syrup Product by Treating the Manufacturing Process of Sugar Syrup with Citric Acid Monohydrate." Bangladesh Pharmaceutical Journal 19, no. 2 (August 12, 2016): 190–96. http://dx.doi.org/10.3329/bpj.v19i2.29279.

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The aim of the study was to prevent crystallization of sucrose on the bottle neck and cap of sugar syrup containing products by treating the manufacturing process with citric acid monohydrate. Diphenhydramine HCl syrup was selected as a model product for the experiment. Sugar syrup (66% w/w sucrose) and partially inverted sugar syrup (in which 66% w/w sucrose was treated with citric acid monohydrate for partially conversion of sucrose into invert sugars) were prepared and the content of invert sugar of both the sugar syrups were determined. Sugar syrup and citric acid monohydrate treated sugar syrup (partially inverted) were considered as control and test sugar syrup, respectively which were used to manufacture the Diphenhydramine HCl syrup product. The Diphenhydramine HCl syrup product that prepared using sugar syrup was considered as control syrup product and that was prepared using citric acid monohydrate treated sugar syrup (partially inverted) was considered as the test syrup product. Then experiments were designed in such a way that both control (sugar syrup and product prepared by it) and test samples (partially inverted syrup and product prepared by it) were spread on open petridishes and also spread on the neck of filled bottle, inside of caps and the bottles, which were kept at room temperature (25 0C) for 2 weeks observation. At zero time and after two weeks, crystal growths of sucrose for each experiment were checked visually. No crystal was observed in open petridishes and bottle necks of partially inverted sugar syrup of Diphenhydramine HCl syrup prepared by using partially inverted sugar syrup, where content of invert sugars was more than 75 % w/w, but remarkable crystal growths were found in open petridishes and bottle necks of sugar syrup and Diphenhydramine HCl syrup prepared by using sugar syrup, where the content of invert sugars was less than 15 % w/w.Bangladesh Pharmaceutical Journal 19(2): 190-196, 2016

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16

Hashiguchi, Takao, Mizuho Kajikawa, Nobuo Maita, Makoto Takeda, Kimiko Kuroki, Kaori Sasaki, Daisuke Kohda, Yusuke Yanagi, and Katsumi Maenaka. "Homogeneous sugar modification improves crystallization of measles virus hemagglutinin." Journal of Virological Methods 149, no. 1 (April 2008): 171–74. http://dx.doi.org/10.1016/j.jviromet.2008.01.008.

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17

Damour, Cédric, Michel Benne, Lionel Boillereaux, Brigitte Grondin-Perez, and Jean-Pierre Chabriat. "Multivariable linearizing control of an industrial sugar crystallization process." Journal of Process Control 21, no. 1 (January 2011): 46–54. http://dx.doi.org/10.1016/j.jprocont.2010.10.002.

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18

Meng, Yanmei, Xian Yu, Haiping He, Zhihong Tang, Xiaochun Wang, and Jian Chen. "KNOWLEDGE-BASED MODELING FOR PREDICTING CANE SUGAR CRYSTALLIZATION STATE." International Journal on Smart Sensing and Intelligent Systems 7, no. 3 (2014): 942–65. http://dx.doi.org/10.21307/ijssis-2017-689.

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19

Selbmann, Stefanie, Sandra Petersen, and Joachim Ulrich. "Influence of Caffeine on the Crystallization Behavior of Sugar." Chemical Engineering & Technology 37, no. 8 (July 3, 2014): 1413–16. http://dx.doi.org/10.1002/ceat.201300829.

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20

Velazquez-Camilo, Oscar, Eusebio Bolaños-Reynoso, Eduardo Rodriguez, and Jose Alvarez-Ramirez. "Characterization of cane sugar crystallization using image fractal analysis." Journal of Food Engineering 100, no. 1 (September 2010): 77–84. http://dx.doi.org/10.1016/j.jfoodeng.2010.03.030.

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21

Schlumbach, K., A. Pautov, and E. Flöter. "Crystallization and analysis of beet and cane sugar blends." Journal of Food Engineering 196 (March 2017): 159–69. http://dx.doi.org/10.1016/j.jfoodeng.2016.10.026.

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22

Paz Suárez, Luis Alberto, Petia Georgieva, and Sebastião Feyo de Azevedo. "Nonlinear MPC for fed-batch multiple stages sugar crystallization." Chemical Engineering Research and Design 89, no. 6 (June 2011): 753–67. http://dx.doi.org/10.1016/j.cherd.2010.10.010.

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23

Kapur, Pawan, VL Patil, GK Gautam, and GN Acharya. "Microprocessor-based vacuum pan monitoring system for sugar crystallization." Microprocessors and Microsystems 11, no. 4 (May 1987): 215–19. http://dx.doi.org/10.1016/0141-9331(87)90341-3.

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24

Estiasih, Teti, Kgs Ahmadi, and Indria Purwantiningrum. "Determination of Critical Processing Parameters During Instant Ginger Drink Production in Small Scale Industry." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 12, 2017): 230–37. http://dx.doi.org/10.12944/crnfsj.5.3.07.

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Ginger is very rich in bioactive compounds and has beneficial effects on health. Ginger based products are assumed as herbal to prevent diseases and maintain health. One of ginger based products is instant ginger drink. This product is processed simply, principally by crystallization of sugar. This study was aimed to determine critical processing parameters, as well as control and critical control points during instant ginger drink production at small scale industry. Processing parameters evaluation were method of size reduction (grating and blending), sedimentation time, and ginger to sugar ratio. Analysis of control and critical control points were performed for all steps of processing. The result showed that method of size reduction did not affect time and yield. Sedimentation time affected residual starch content of ginger extract. Ginger to sugar ratio had significant effect on crystallization time. Control points and critical control point have been established for instant ginger drink production. All steps in instant ginger drink processing are control points, except crystallization which is a critical control point.

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25

Wisnu, Febryan Kusuma, Sri Rahayoe, Rizza Wijaya, Mareli Telaumbanua, and Agus Haryanto. "MATHEMATICAL MODEL OF PHYSICAL PROPERTIES CHANGE OF COCONUT SAP IN THE VACUUM EVAPORATOR." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 2 (June 16, 2021): 252. http://dx.doi.org/10.23960/jtep-l.v10i2.252-262.

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The potential of brown sugar as a substitute for granulated sugar is enormous considering the abundant coconut sap production. However, the quantity of brown sugar production through the traditional method is one of the main obstacles. This study used a vacuum evaporator that emphasizes the hygienic and effective mass production of brown sugar. For this reason, it is necessary to approach changes in the physical properties of sap juice during the cooking process. This knowledge is indispensable in the cooking process, which involves the proper evaporation and crystallization of brown sugar. This research is devoted to determining the viscosity, density, and dissolved solids expressed in Brix and proposes a mathematical model to predict the physical properties during the evaporation process of brown sugar as a function of the initial concentration the solution before proceeding to the crystallization process. Results confirm that the prediction model for Brix is Cθ=(Co–Ce)·exp(0.0067·t)+Ce, the model for viscosity µθ=µo·exp(0.011·t), and ρө=(0.44996·t)+ρ0 for the density prediction model. The resulted mathematical model can accurately predict the rate of change in coconut sap's physical properties, indicated by the high coefficient of determination (R2). Keywords : brix, brown sugar, density, vacuum evaporator, viscosity

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26

Yazdani, Maryam Roza, Jarkko Etula, Julie Beth Zimmerman, and Ari Seppälä. "Ionic cross-linked polyvinyl alcohol tunes vitrification and cold-crystallization of sugar alcohol for long-term thermal energy storage." Green Chemistry 22, no. 16 (2020): 5447–62. http://dx.doi.org/10.1039/d0gc01427c.

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27

Dauvergne, Jean-Luc, Artem Nikulin, Stefania Doppiu, and Elena Palomo del Barrio. "Experimental Investigations on Electric-Field-Induced Crystallization in Erythritol." Materials 14, no. 17 (September 6, 2021): 5110. http://dx.doi.org/10.3390/ma14175110.

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The objective of this experimental study was to develop a method to induce crystallization of sugar alcohols using an electric field for its future implementation in latent heat thermal energy storage systems. To better understand the mechanisms behind this approach, the first step of this work was dedicated to the replication, continuation, and consolidation of promising results on erythritol reported by another research group. In the second step, a second experimental configuration, previously used to electrically control the supercooling of other phase change materials, was tested with the same sugar alcohol. For both configurations, the influence of the type of current (DC and AC at different frequencies), its amplitude, and time of exposure were studied. However, none of these tests allowed influencing the crystallization of erythritol. Even if surprising at first glance, the difficulty in reproducing experiments and interpreting the results is not new in the field of electric-field-induced crystallization, as shown in particular by the abundant literature reviews concerning water. Currently, to the best of our knowledge, we consider that electric fields could be an attractive option to initiate and accelerate the crystallization of erythritol, but this solution must be considered with caution.

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28

CHEW, E. P., and C. J. GOH. "ON MINIMUM TIME OPTIMAL CONTROL OF BATCH CRYSTALLIZATION OF SUGAR." Chemical Engineering Communications 80, no. 1 (June 1989): 225–31. http://dx.doi.org/10.1080/00986448908940526.

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29

Alamäe, Tiina, Karin Mardo, Katrin Viigand, and Triinu Visnapuu. "Three sugar-acting proteins worth of crystallization and structure solving." New Biotechnology 33 (July 2016): S44. http://dx.doi.org/10.1016/j.nbt.2016.06.878.

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30

Wang, Hao, Xun Shi, Sravanti Paluri, and Farnaz Maleky. "Effects of processing and added ingredients on oil diffusion through cocoa butter using magnetic resonance imaging." RSC Advances 6, no. 91 (2016): 88498–507. http://dx.doi.org/10.1039/c6ra11196c.

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This study investigates the diffusion of oil in different blends of cocoa butter with sugar and lecithin, processed under different crystallization conditions (0 and 250 s⁻¹ shearing rate).

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31

Meng, Yanmei, Wenxing Li, Qingwei Chen, Xian Yu, Kangyuan Zheng, and Guancheng Lu. "AN IMPROVED MULTI-OBJECTIVE EVOLUTIONARY OPTIMIZATION ALGORITHM FOR SUGAR CANE CRYSTALLIZATION." International Journal on Smart Sensing and Intelligent Systems 9, no. 2 (2016): 953–78. http://dx.doi.org/10.21307/ijssis-2017-903.

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32

West, Ryan, and Dérick Rousseau. "Crystallization and rheology of palm oil in the presence of sugar." Food Research International 85 (July 2016): 224–34. http://dx.doi.org/10.1016/j.foodres.2016.05.010.

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33

Belyaeva, L. I., A. V. Ostapenko, V. N. Labusowa, and T. I. Sysoeva. "The state of the I crystallization massecuite food system with the cumulative effect of surfactants, sugar decolorant, descaling agent." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 151–55. http://dx.doi.org/10.20914/2310-1202-2018-4-151-155.

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At the present stage for the sugar beet factories of the CIS countries in connection with the entry into the world market, a trend for high quality white sugar production appeared. It is shown that the white sugar quality is largely determined by the state of the food system of the I crystallization massecuite, in the formation of which technological aids for the functional groups of surfactants, sugar decolorants, and descaling agents (descalers) are used. It is noted that between the means applied, joint interactions are possible in the form of antagonism-synergism, which ultimately affect the white sugar quality. In this regard, it is advisable to study the cumulative effect of the means of these functional groups on the change in the state of the nutritional system of the massecuite I. This task was solved using the previously developed methodological approach based on determining of representative indicators of the solid and liquid phases of the massecuite food system — crystal content, heterogeneity coefficient, average crystals size, viscosity, chromaticity, calcium salts content, the optimal values of which indicate the food system steady state, deviations from them - unstable. The experiments scheme included 5 combinations with local and joint ontroduction of Defospum surfactant, E 221 sugar decolorant, Kebo DS descaler. It was revealed that with the combined application of surfactants and sugar decolorant, the food system of the massecuite was characterized by a steady state at the best values of indicators: the color of the liquid phase was 5.8% lower compared to the autonomous use of decolorant, viscosity - 1.6% lower than the autonomous use of surfactants. It was suggested that this is due to the synergistic effect, in the first case - surfactant on the functional effect of the sugar decolorant, in the second - on the contrary, the decolorant on the functional effect of the surfactant. It was shown that the sugar obtained from such a food system corresponded to the white sugar of the TC1 category. Descaler residual quantities migrating into the food system of the massecuite antagonist to the decolorant of sugar and surfactant, makes it unstable

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34

Marpaung, Abdullah Muzi, Michael Lee, and Irvan Setiadi Kartawiria. "The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization." Indonesian Food Science & Technology Journal 3, no. 2 (July 31, 2020): 34–37. http://dx.doi.org/10.22437/ifstj.v3i2.10185.

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Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

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35

Kulneva, N. G., V. M. Bolotov, and G. E. Biraro. "Analysis of yellow sugar coloring substances from sugar beet production." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 200–205. http://dx.doi.org/10.20914/2310-1202-2018-2-200-205.

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Coloring substances (colorants) adsorbing on the surface of growing sugar crystals or incorporating into the crystal lattice, reduce the speed of sucrose crystallization, increase the color and hygroscopicity of sugar, tend to clod during storage. Most of the colored nonsugars are found on the surface of yellow sugar crystals so it is possible to reduce the color of yellow sugar by 50-80% with the help of affinity. The distribution of coloring substances in the crystals of yellow sugar and their composition have not been studied sufficiently. The purpose of this research was to study the coloring substances of yellow sugar obtained during the sugar beet processing. As a result of the research it was found that up to 90% of yellow sugar coloring substances is in the film located on the crystals surface and can be easily removed by affinity. It was experimentally learnt that the main products in the coloring matter are the products of alkaline decomposition of reducing substances: their content is 10 times higher than that of caramel and melanoidins, which is in good agreement with the conditions for carrying out the technological processes of sugar beet production. The content of all groups of coloring substances correlates well with the crystals size: the least fraction of the colorants contains a fraction of 0.5 mm in size; in crystals of a larger and smaller size, the content of all groups of coloring substances increases. Yellow sugar coloring substances are extracted with acetic acid most effectively, because it is a weakly polar proton solvent. The noted absorption maxima for aqueous, acetate and ethyl acetate extracts do not coincide, which indicates the presence of various coloring agents in them..

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36

Patcharin, Worathanakul, Kittipalarak Sriamporn, and Anusarn Kanokkan. "Utilization Biomass from Bagasse Ash for Phillipsite Zeolite Synthesis." Advanced Materials Research 383-390 (November 2011): 4038–42. http://dx.doi.org/10.4028/www.scientific.net/amr.383-390.4038.

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Bagasse ash is one of the agricultural wastes and valuable biomass by-products in sugar milling. It was treated hydrothermally with hydrochloric aqueous solution at 100 °C and burned at 600°C for 2 hours under oxygen feeding. The obtained white ash was further used as natural silica source instead of silica sol because of highly silica content from an abundant supply of sugar industries in Thailand. Aluminosilicate precursor gel was prepared from alumina source and silica source via sodium silicate preparation. Different crystallization time was studied for the molar ratio of SiO2/Al2O3 = 2 at 100°C crystallization temperature. The phillipsite zeolite synthesized was characterized using various techniques; X-ray diffraction, Scanning electron microscopy, Fourier Transform Infrared Spectroscopy, and BET-N2 adsorption method. The results can be used as value added for bagasse ash utilization, minimize the environmental impact of disposal problems and further application for heavy metal removal.

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37

Slavyanskiy, Anatoliy, Natalia Lebedeva, and Vladimir Voitsekhovsky. "Formation of sucrose crystallization centers and their growth in a vacuum apparatus." BIO Web of Conferences 32 (2021): 03016. http://dx.doi.org/10.1051/bioconf/20213203016.

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The article considers sucrose crystallization as a mass transfer process, which is a phase transition from a liquid phase to a solid phase, and includes two main stages: the formation of crystallization centers and the growth of crystals to the desired size. The scientific novelty of the work lies in the development of existing theoretical and practical ideas about the formation of centers of crystallization of sucrose and their growth in the massecuite mass, the analysis of the main factors affecting this process. On the basis of the studies obtained, a method has been developed to improve the efficiency of the technology for boiling the massecuite of the first crystallization, which refers to the methods of boiling the massecuite I crystallization with intermediate centrifugation of the massecuite. A feature of the method is the formation of crystallization centers in the massecuite by their spontaneous formation. The analysis of the obtained research results showed that the work on the proposed method makes it possible to increase the efficiency of boiling massecuite I crystallization, to ensure an increase in the yield and quality of crystalline white sugar.

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Šánová, P., J. Svobodová, B. Hrubcová, and Petra Šeráková. "Segmentation of Honey Buyers’ Behaviour by Conjoint Analysis." Scientia Agriculturae Bohemica 48, no. 1 (March 1, 2017): 55–62. http://dx.doi.org/10.1515/sab-2017-0008.

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AbstractA marketing analysis of Czech consumers’ behaviour when buying honey is discussed from the viewpoint of price, origin, honey type, crystallized sugar, and organic quality aspect. The surveyed target groups of honey consumers, who are examined also with respect to their education level, are from Prague and the Central Bohemian Region. The original premise of this research was the hypothesis that, when buying honey, customers focus primarily on its price and type. This hypothesis was verified by conjoint analysis. The results have shown that consumers are interested primarily in the price and origin of honey. An important parameter for buying honey is its (non)crystallization. Although it does not affect objective quality parameters of honey, it affects the consumers’ subjective perception of honey quality during purchase. Two clusters of honey consumers emerged through cluster analysis: the first cluster focussing on the origin, type, and price/sugar crystallization of honey, and the second interested in the origin, price, and quality of organic honey.

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Bolaños, E. "A STUDY ON EMPIRICAL AND MECHANISTIC APPROACHES FOR MODELLING CANE SUGAR CRYSTALLIZATION." Revista Mexicana de Ingeniería Química 17, no. 2 (March 26, 2018): 389–406. http://dx.doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n2/bolanos.

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Perkkalainen, P., H. Halttunen, and I. Pitkänen. "Solid state co-crystallization of sugar alcohols measured with differential scanning calorimetry." Thermochimica Acta 269-270 (December 1995): 351–59. http://dx.doi.org/10.1016/0040-6031(95)02539-1.

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Bolaños-Reynoso, Eusebio, Kelvyn B. Sánchez-Sánchez, Galo R. Urrea-García, and Luis Ricardez-Sandoval. "Dynamic Modeling and Optimization of Batch Crystallization of Sugar Cane under Uncertainty." Industrial & Engineering Chemistry Research 53, no. 33 (August 5, 2014): 13180–94. http://dx.doi.org/10.1021/ie501800j.

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West, Ryan, and Dérick Rousseau. "Modelling sugar, processing, and storage effects on palm oil crystallization and rheology." LWT - Food Science and Technology 83 (September 2017): 201–12. http://dx.doi.org/10.1016/j.lwt.2017.05.021.

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Zinab, Javad Mohebbi, Ali Asghar Alamolhoda, Firouz Matloubi Moghaddam, and Sirous Nayeri. "Application of Rosin-Rammler model for analysis of CSD in sugar crystallization." Crystal Research and Technology 50, no. 11 (October 15, 2015): 873–78. http://dx.doi.org/10.1002/crat.201500062.

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Zhou, Yankun, and Yrjö H. Roos. "Stability and Plasticizing and Crystallization Effects of Vitamins in Amorphous Sugar Systems." Journal of Agricultural and Food Chemistry 60, no. 4 (January 19, 2012): 1075–83. http://dx.doi.org/10.1021/jf204168f.

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Verma, Pankaj, Sneha R. Iyer, Narendra Shah, and Sanjay Mahajani. "Insights into the crystallization phenomenon in the production of non-centrifugal sugar." Journal of Food Engineering 290 (February 2021): 110259. http://dx.doi.org/10.1016/j.jfoodeng.2020.110259.

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Cornacchia, Leonardo, and Yrjö H. Roos. "Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions." Food Biophysics 7, no. 1 (December 23, 2011): 93–101. http://dx.doi.org/10.1007/s11483-011-9246-8.

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Mulyana, Dadang, Ani Sutiani, Novita Indah Hasibuan, and Andri Zainal. "PENINGKATAN KUALITAS GULA SEMUT MELALUI TEKNOLOGI DEHYDRATING BERBAHAN BAKAR GAS." JURNAL PENGABDIAN KEPADA MASYARAKAT 25, no. 4 (December 24, 2019): 206. http://dx.doi.org/10.24114/jpkm.v25i4.15864.

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Produksi gula aren merupakan salah satu produk unggulan dari Kabupaten Tapanuli Selatan. Produk gula aren selama ini masih dalam bentuk cetakan biasa, salah satu upaya diversifikasi produknya adalah membuat dalam bentuk gula semut. Diversifikasi dilakukan melalui program diseminasi teknologi melalui dehydrator berbahan bakar gas dan optimalisasi daya saing produk sehingga mampu meningkatkan produksi dan hasil usaha. Kegiatan diversifikasi teknologi ini akan mengatasi; (1) penggunaan biaya operasional yang cukup tinggi dalam hal pengeringan dapat diatasi dengan membuat alat kristalisasi gula semut dan alat pengering gula semut, dan (2) meningkatkan nilai jual dan ketertariakan akan kemasan dapat diatasi dengan memilih teknik pengemasan dan penyimpanan gula semut yang baik. Pelaksanaan kegiatan dilakukan melalui pendampingan secara bertahap terhadap mitra. Hasil akhir kegiatan secara umum melalui deseminasi teknologi dehydrator berbahan bakar gas mampu meningkatkan produk usaha gula semut dan meningkatkan hasil usaha mitra dengan kapasitas 30 kg/jam. Pendampingan melakukan sertifikasi produk sehingga memenuhi standar kualitas untuk produk gula semut, serta pengemasan melalui penggunaan brand nama usaha dan logo, pemilihan kemasan, perijinan, dan pemasaran merupakan upaya pengembangan usaha lainnya.Keywords: Gula Semut; Dehydrator; Kristalisasi Gula Semut; Diseminasi Teknologi.AbstractPalm sugar production is one of the superior products from South Tapanuli Regency. Palm sugar products are still in the form of ordinary molds, one of the efforts to diversify its products is to make in the form of ant sugar. Diversification is carried out through technology dissemination programs through gas-powered dehydrators and optimization of product competitiveness so as to increase production and business results. This technology diversification activity will overcome; (1) the use of relatively high operational costs in terms of drying can be overcome by making ant sugar crystallization equipment and ant sugar dryer, and (2) increasing the selling value and attractiveness of packaging can be overcome by choosing a good ant sugar packaging and storage technique. The activity is carried out through gradual mentoring of partners. The final results of the activities in general through the dissemination of gas-powered dehydrator technology can increase the ant sugar business product and increase the business results of partners with a capacity of 30 kg / hour. Assistance in conducting product certification so that it meets the quality standards for ant sugar products, and packaging through the use of brand names and logos, the choice of packaging, licensing, and marketing are other business development efforts.Keywords: Ant Sugar; Dehydrator; Crystallization Ant Sugar; Technology Dissemination.

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Duan, Hong Jun, and Li Zhao. "Sliding Adaptive Control of a Chinese Medicine Sugar Precipitation Process." Applied Mechanics and Materials 380-384 (August 2013): 441–45. http://dx.doi.org/10.4028/www.scientific.net/amm.380-384.441.

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A dynamic model dedicated to Chinese medicine sugar precipitation was designed, without consideration of crystal size distribution. A batch crystallizer was extended for studying the crystallization kinetics. Sliding mode adaptive control algorithm was proposed for the uncertain nonlinear systems. The scheme is robust for the uncertainties and overcomes the chattering in the input of sliding mode control in presence of disturbances and modeling error. It was applied to the precipitation control of sucrose-glucose mixed solution, and the validity of the proposed algorithm was supported by simulation results.

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Jawad, Rim, Carole Elleman, Gary P. Martin, and Paul G. Royall. "Crystallisation of freeze-dried sucrose in model mixtures that represent the amorphous sugar matrices present in confectionery." Food & Function 9, no. 9 (2018): 4621–34. http://dx.doi.org/10.1039/c8fo00729b.

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Scripca, Laura A., and Sonia Amariei. "Research on Honey Crystalization." Revista de Chimie 69, no. 10 (November 15, 2018): 2953–57. http://dx.doi.org/10.37358/rc.18.10.6660.

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Crystallization of honey is a natural process and guarantee of authenticity. The aim of the study is to evaluate the influence of physico-chemical parameters on the process of crystallization and on crystal size. The interest in studying the factors influencing the crystallization process is due to the fact that most consumers, especially children, are reserved for the purchase and consumption of a crystallized honey, the commercial aspect being very important to them. Three samples of honey of different floral origins were used for the physico-chemical and microscopic analysis. The analyzes were carried out throughout 30 days every sample in triplicate. In terms of physicochemical following parameters were analyzed: acidity, diastase index, hydroximethylfurfural, humidity, invert sugar, glucose, fructose, fructose / glucose ratio and the microscopic analyze of crystals size. The parameter values resulting from the research study are in accordance with the legislation in force. Statistical analysis of experimental data highlights the influence of ratio fructose / glucose and humidity on the honey crystallization.

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