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Dissertations / Theses on the topic 'Sugar crystallization'

Author: Grafiati

Published: 5 June 2025

Last updated: 15 July 2025

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1

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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2

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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3

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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Submitted by Luciana Sebin (lusebin@ufscar.br) on 2016-09-21T13:42:11Z No. of bitstreams: 1 DissMMJ.pdf: 1828985 bytes, checksum: 46683e867b5c537c6e708b4cc9f3c4df (MD5)<br>Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-09-23T18:23:09Z (GMT) No. of bitstreams: 1 DissMMJ.pdf: 1828985 bytes, checksum: 46683e867b5c537c6e708b4cc9f3c4df (MD5)<br>Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-09-23T18:23:15Z (GMT) No. of bitstreams: 1 DissMMJ.pdf: 1828985 bytes, checksum: 46683e867b5c537c6e708b4cc9f3c4df (MD5)<br>Made available in DS

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4

Свинчак, Уляна Володимирівна, та U. V. Svynchak. "Модернізація вакуум-випарного апарата Ж4-ПВА з дослідженням кінетики процесу уварювання утфелю". Master's thesis, ТНТУ, 2020. http://elartu.tntu.edu.ua/handle/lib/32108.

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В кваліфікаційній роботі досліджено вплив конструктивних параметрів вакуум-випарного апарата Ж4-ПВА на кінетику процесу уварювання утфелю та запропоновано заходи з модернізації<br>The impact of the vacuum evaporator' construction parameters on the fillmass boiling kinetics was researched in the diploma thesis. Modernization measures for the press vacuum evaporator ZH4-PVA are suggested in the diploma thesis.<br>Модернізація вакуум-випарного апарата Ж4-ПВА з дослідженням кінетики процесу уварювання утфелю. 133 «Галузеве машинобудування». - Тернопільський національний технічний університет ім

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5

East, Christopher P. "The effect of juice composition on the scaling rate and scale composition in sugar mill evaporators." Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60891/5/Christopher_East_Thesis.pdf.

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To date, the formation of deposits on heat exchanger surfaces is the least understood problem in the design of heat exchangers for processing industries. Dr East has related the structure of the deposits to solution composition and has developed predictive models for composite fouling of calcium oxalate and silica in sugar factory evaporators.

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6

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 cons

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7

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 cons

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8

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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9

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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Made available in DSpace on 2016-06-02T19:55:41Z (GMT). No. of bitstreams: 1 6385.pdf: 11264050 bytes, checksum: cd77b4a424829bd8ae1b48ccd53f5616 (MD5) Previous issue date: 2014-10-08<br>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 Co

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10

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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Made available in DSpace on 2016-06-02T19:56:34Z (GMT). No. of bitstreams: 1 2570.pdf: 2902537 bytes, checksum: 1256031839bb7982aebdbc96c5edf7bc (MD5) Previous issue date: 2009-06-29<br>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 thi

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11

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'EP

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12

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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13

Albino, Filho Nilton. "Uma análise energética da cristalização por resfriamento na indústria da cana-de-açúcar." reponame:Repositório Institucional do FGV, 2012. http://hdl.handle.net/10438/9888.

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Submitted by NILTON ALBINO FILHO (nilton.albino@uol.com.br) on 2012-07-12T00:13:30Z No. of bitstreams: 1 Dissertação_final_NiltonAlbino.pdf: 1758566 bytes, checksum: 55bd26c77bdc345efaa5c4c3b7a23fa0 (MD5)<br>Approved for entry into archive by Suzinei Teles Garcia Garcia (suzinei.garcia@fgv.br) on 2012-07-12T16:00:24Z (GMT) No. of bitstreams: 1 Dissertação_final_NiltonAlbino.pdf: 1758566 bytes, checksum: 55bd26c77bdc345efaa5c4c3b7a23fa0 (MD5)<br>Made available in DSpace on 2012-07-12T16:44:13Z (GMT). No. of bitstreams: 1 Dissertação_final_NiltonAlbino.pdf: 1758566 bytes, checksum: 55bd26c77

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14

Argaw, Getachew Abebe. "Sugar crystal size characterization using digital image processing." Thesis, 2007. http://hdl.handle.net/10413/1490.

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The measurement of the crystal size distribution is a key prerequisite in optimising the growth of sugar crystals in crystalisation pans or for quality control of the final product. Traditionally, crystal size measurements are carried out by inspection or using mechanical sieves. Apart from being time consuming, these techniques can only provide limited quantitative information. For this reason, a more quantitative automatic system is required. In our project, software routines for the automated measurement of crystal size using classical image analysis techniques were developed. A digital ima

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15

Lionnet, Georges Raoul Edouard. "The incorporation of impurities into sucrose crystals during the crystallisation process." Thesis, 1998. http://hdl.handle.net/10413/8602.

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The main objective of this work is to propose a mechanism for the transfer of impurities into the sucrose crystal. To this end the transfer of impurities into the sucrose crystal was investigated, under crystallisation conditions similar to those found industrially. Most of the impurities, namely, colour bodies, potassium, calcium and starch, were selected on the basis of their industrial importance, but some exotic species, namely lithium and nickel, were chosen to represent other mono- and di-valent ions respectively, and dyes, such as methylene blue, which have been used in work with single

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16

Love, David John. "Dynamic modelling and optimal control of sugar crystallisation in a multi-compartment continuous vacuum pan." Thesis, 2002. http://hdl.handle.net/10413/610.

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The objective of this work was to determine the operating conditions which would maximise the crystallisation performance of continuous vacuum pans used in the sugar industry. The specific application investigated in detail is crystallisation of high grade product sugar (A-sugar) in a South African raw cane sugar factory. The optimisation studies are based on a detailed dynamic mathematical model of a continuous pan. Whilst this model is based on the published work of others, the selection of variables and the formulation of the equations have been structured to produce a modular model of an i

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17

Rouillard, Ernest Edouard Andre. "A Study of boiling parameters under conditions of laminar non-Newtonian flow with particular reference to massecuite boiling." Thesis, 1985. http://hdl.handle.net/10413/8707.

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Crystallization is done in the sugar industry using natural circulation vacuum evaporative crystallizers known as vacuum pans. the fluid which is known as massecuite consists of a suspension of crystals in concentrated molasses. It is highly viscous and slightly non-Newtonian, and laminar conditions prevail in the apparatus. Research on forced convection boiling heat transfer, pressure drop and vapour holdup has been done mostly in turbulent flow under pressures higher than atmospheric, but no studies have been made when boiling viscous fluids under vacuum. This thesis describes a series of ex

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18

Diez, Joachim [Verfasser]. "Reinigung, Kristallisation und Röntgenstrukturanalyse von Proteinen des bakteriellen Zuckertransports (TMBP und MalK) und des bakteriellen Zuckerstoffwechsels (GalU) = Purification,crystallization and x-ray structure analysis of proteins of the bacterial sugar transport (TMBP and MalK) and of the bacterial sugar metabolism (GalU) / presented by Joachim Diez." 2004. http://d-nb.info/972359850/34.

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19

Barker, Megan. "Structural Investigation of Processing α-Glucosidase I from Saccharomyces cerevisiae". Thesis, 2010. http://hdl.handle.net/1807/32660.

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N-glycosylation is the most common eukaryotic post-translational modification, impacting on protein stability, folding, and protein-protein interactions. More broadly, N-glycans play biological roles in reaction kinetics modulation, intracellular protein trafficking, and cell-cell communications. The machinery responsible for the initial stages of N-glycan assembly and processing is found on the membrane of the endoplasmic reticulum. Following N-glycan transfer to a nascent glycoprotein, the enzyme Processing α-Glucosidase I (GluI) catalyzes the selective removal of the terminal glucose re

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