Log in

Relevant bibliographies by topics / Crystallization – Sugar / Journal articles

To see the other types of publications on this topic, follow the link: Crystallization – Sugar.

Journal articles on the topic 'Crystallization – Sugar'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Crystallization – Sugar.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

<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

APA, Harvard, Vancouver, ISO, and other styles

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 (2021): 39–52. http://dx.doi.org/10.21603/2074-9414-2021-1-39-52.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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 (2005): 1411–22. http://dx.doi.org/10.1016/j.compchemeng.2005.02.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2016): 190–96. http://dx.doi.org/10.3329/bpj.v19i2.29279.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

16

Hashiguchi, Takao, Mizuho Kajikawa, Nobuo Maita, et al. "Homogeneous sugar modification improves crystallization of measles virus hemagglutinin." Journal of Virological Methods 149, no. 1 (2008): 171–74. http://dx.doi.org/10.1016/j.jviromet.2008.01.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2011): 46–54. http://dx.doi.org/10.1016/j.jprocont.2010.10.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2010): 77–84. http://dx.doi.org/10.1016/j.jfoodeng.2010.03.030.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2011): 753–67. http://dx.doi.org/10.1016/j.cherd.2010.10.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (1987): 215–19. http://dx.doi.org/10.1016/0141-9331(87)90341-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2017): 230–37. http://dx.doi.org/10.12944/crnfsj.5.3.07.

Full text

Abstract:

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 r

APA, Harvard, Vancouver, ISO, and other styles

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 (2021): 252. http://dx.doi.org/10.23960/jtep-l.v10i2.252-262.

Full text

Abstract:

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. Th

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2021): 5110. http://dx.doi.org/10.3390/ma14175110.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

28

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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<sup>−1</sup> shearing rate).

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

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 (2019): 151–55. http://dx.doi.org/10.20914/2310-1202-2018-4-151-155.

Full text

Abstract:

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 t

APA, Harvard, Vancouver, ISO, and other styles

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 (2020): 34–37. http://dx.doi.org/10.22437/ifstj.v3i2.10185.

Full text

Abstract:

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 temperatur

APA, Harvard, Vancouver, ISO, and other styles

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 (2018): 200–205. http://dx.doi.org/10.20914/2310-1202-2018-2-200-205.

Full text

Abstract:

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 color

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

Abstract:

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 th

APA, Harvard, Vancouver, ISO, and other styles

38

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

Full text

Abstract:

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 pric

APA, Harvard, Vancouver, ISO, and other styles

39

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

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 (2014): 13180–94. http://dx.doi.org/10.1021/ie501800j.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

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 (2015): 873–78. http://dx.doi.org/10.1002/crat.201500062.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

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 (2012): 1075–83. http://dx.doi.org/10.1021/jf204168f.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

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 (2019): 206. http://dx.doi.org/10.24114/jpkm.v25i4.15864.

Full text

Abstract:

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 se

APA, Harvard, Vancouver, ISO, and other styles

48

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.

Full text

Abstract:

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 simul

APA, Harvard, Vancouver, ISO, and other styles

49

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

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

Full text

Abstract:

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 w

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!