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Journal articles on the topic 'Sugar crystallization'

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Published: 5 June 2025

Last updated: 15 July 2025

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Alan Sarsita Putra, Yohanes, Novita Ika Putri, Alberta Rika Pratiwi, Victoria Kristina Ananingsih, and Nathan Franz. "Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice." Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring 7, no. 1 (2024): 62–76. http://dx.doi.org/10.24167/praxis.v7i1.12683.

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Palm sap is a sugary liquid obtained from tapping palm trees, commonly used to produce various forms of palm sugar, including liquid, solid, and powdered. Reducing sugars, such as glucose and fructose, can inhibit crystallization by binding to sucrose crystals, resulting in smaller crystals and higher water content, which limits the production of molded or powdered sugar. To control reducing sugars, laru (a buffer and antimicrobial solution) is added to prevent their formation. However, in KUP Kadhang Maju, laru is sometimes ineffective in maintaining pH and preventing microbial contamination, affecting the quality of extracted sap for palm sugar production. This study aims to optimize the amount of betel lime (Ca(OH)₂) in laru to produce optimal palm sap. Three Ca(OH)₂-to-water ratios were tested, with sap collected from afternoon until the following morning. The analyses included pH, reducing sugar content, viscosity, total dissolved solids, and color intensity. Statistical tests included normality, homogeneity, One-way ANOVA, and Duncan's post hoc tests. The optimal treatment, P2 (2 grams of Ca(OH)₂ per liter of water), resulted in ideal sap for crystallization, with a pH of 6.50, reducing sugar content of 3.76%, viscosity of 35.50 cP, total dissolved solids at 12.17 °Brix, and color values L* 26.81, a* 3.53, and b* 7.81.

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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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Bai, Wanna, Jie Guan, Huan Liu, Shihong Cheng, Fuchun Zhao, and Shuangquan Liao. "Microstructure and Lamellae Phase of Raw Natural Rubber via Spontaneous Coagulation Assisted by Sugars." Polymers 13, no. 24 (2021): 4306. http://dx.doi.org/10.3390/polym13244306.

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Natural rubber (NR) as a renewable biopolymer is often produced by acid coagulation of fresh natural latex collected from Hevea brasiliensis. However, this traditional process is facing a huge economic and environmental challenge. Compared with the acid coagulation, spontaneous or microorganism coagulation is an ecofriendly way to obtain NR with excellent performance. To clarify the influence of different sugars on NR quality, several sugars were used to assist the coagulation process. Influence of different sugars on microstructure and cold crystallization were examined by 1H NMR, DSC, etc. The results indicated that sugars exhibit different biological activity on terminal components of fresh field latex and can influence the resultant molecular structure and basic properties. Brown sugar exhibits higher metabolic activity and is inclined to decompose the protein and phospholipids crosslinking compared with other sugars. The larger molecular weight of sugar molecule is beneficial for the formation of the stable α lamellae phase and higher overall degree of crystallization.

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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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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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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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Salam, Wildan Q., Helen Julian, and M. T. A. P. Kresnowati. "Fermentation Based Sugar-Alcohol Downstream Processing: A Review." IOP Conference Series: Earth and Environmental Science 1034, no. 1 (2022): 012059. http://dx.doi.org/10.1088/1755-1315/1034/1/012059.

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Abstract Sugar alcohols, such as sorbitol, xylitol, and arabitol, are natural sweeteners with comparable sweetness to sucrose but have lower calories. Besides, they have unique characteristics such as teeth-friendly and low glycemic index, which are attractive for food industries. The vast availability of lignocelluloses biomass waste offers the potential of sugar alcohol production from lignocelluloses, for example, via hydrolysis and fermentation. Besides containing sugar alcohol, fermentation broth also contains other substances: biomass cells, metabolic products, leftover substrates, and inorganic minerals. Downstream processing is necessary to process further the produced sugar alcohol in fermentation broth to the commercial crystal of sugar alcohol. This paper reviews the crystallization of sugar alcohol and the preceding processes necessary to obtain high-quality sugar alcohol crystals. In particular, membrane-based processes to pretreat the fermentation broth before the crystallization process is proposed.

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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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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.

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Navarro, M., A. Lázaro, G. Diarce, and M. Delgado. "Nucleation study of xylitol as PCM in two different crystallization systems: a rheometer and a lab-scale prototype." Journal of Physics: Conference Series 2766, no. 1 (2024): 012202. http://dx.doi.org/10.1088/1742-6596/2766/1/012202.

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Abstract Sugar alcohols are promising materials for latent heat-based thermal energy systems. Xylitol stands out among them for its high phase change enthalpy and density. However, xylitol, as well as other sugar alcohols, show undercooling and low crystallization rates, which hinder it potential as a phase change material. This work studies the effect of the seeding and shearing technique on crystallization, in addition to the effect of the operation conditions, such as temperature or shear. To do so, two systems are studied: a rheometer and a stirred tank. Induction times are then calculated from temperature and viscosity curves, and a crystallization model is used to study the influence of operating conditions in crystallization.

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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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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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IDE, Semra, Mecit Halil OZTOP, Sevgi Haman BAYARI, et al. "The Effect of Freeze Drying on the Nano and Micro Structures of Sugars." Asian Food Science Journal 24, no. 4 (2025): 66–82. https://doi.org/10.9734/afsj/2025/v24i4783.

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Aims: Crystallization during freeze-drying (FD) play essential role for creating high-quality sugar products and optimizing production processes in the sugar and pharmaceutical industry. The primary objective of this study is to examine the impact of the FD process on the nanoscopic nucleation stage of monosaccharides (glucose, galactose and fructose) and disaccharides (sucrose and lactose) during the crystallization process. Study Design: Experimental and employs software for modelling. Place and Duration of Study: Department of Food Engineering (METU) and Department of Physics Engineering (Hacettepe University), National Synchrotron Radiation Research Center, between 2022 and 2024. Methodology: The 3D nanoscopic structures of the sugars were established by SAXS-WAXS (Small and Wide-Angle X-ray scattering) methods for the first time. Attenuated Total Reflectance Fourier Transform Infrared spectroscopy (ATR-FTIR) was used to examine the molecular structural changes and behavior of water molecules surrounding of sugar molecules. Results: Crystallographic unit cells, lattices of the nano-nucleation and nano morphologies were determined. The uniform distribution and well-defined compact morphology were found for FD-lactose. Marked spectral differences in ATR-FTIR spectra between FD and control samples of glucose and sucrose were observed. Conclusion: The findings of the study suggest that the freeze-drying process may potentially result in an enhancement of the molecular and nanoscopic stability of sugars.

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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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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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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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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.

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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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Nuramalia, Rachma Nisa, and Dessy Agustina Sari. "Analisis Karotenoid dan Glukosa pada Produksi Serbuk Jahe Merah (Zingiber officinale Rosc. var Rubrum) terhadap Variasi Suhu dan Kadar Gula." JiTEKH 12, no. 1 (2024): 1–7. http://dx.doi.org/10.35447/jitekh.v12i1.829.

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This study aims to analyze total carotenoids and total sugar in red ginger powder products by involving variations in sugar content and process temperature. The process of making red ginger powder utilizes an evaporation process with rock sugar as a crystallization agent to help the crystallization process. The raw material is red ginger as the main material, both fresh and pulp. Then, the variables during the study were operating temperature (80 and 90oC) and sugar content (60 and 100%). The parameters analyzed were total carotenoids and total sugar in the red ginger powder samples. The results of the total carotenoid analysis showed that the treatment of red ginger with a temperature of 90oC and 60% rock sugar content provided optimum conditions both in terms of fresh raw materials and pulp. This result was also achieved in red ginger powder and ready-to-consume beverage products, which ranged from 11.70 to 16.23%. Furthermore, the best total glucose analysis results were at the same temperature as the highest carotenoid values. Meanwhile, the highest sugar content (100%) was able to provide higher total glucose than the 60% contribution of rock sugar in both raw material conditions and the form of processed red ginger products.

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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.

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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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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.

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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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Rahaju, Sri Mumpuni Ngesti, Syamsu Marlin, Trisna Ardi Wiradinata, and Didik Sugiyanto. "Pengembangan Teknologi Pengolahan Gula Aren Bagi Kelompok Tani di Desa Cisolok Kabupaten Sukabumi." Jurnal Pengabdian Masyarakat Singa Podium (JPMSIPO) 1, no. 3 (2023): 108–14. http://dx.doi.org/10.58965/jpmsipo.v1i3.16.

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The object of Community Service is the Palm Sugar Farmers Group, Cisolok Village, Cisolok District, Sukabumi Regency. Where the farmer group is under the management of the Binekas Cooperative, in this activity partners are able to take part in the entire process of the Community Service Program starting from describing problems, finding solutions, planning and implementing the entire program as well as being able to socialize the results of technology application to all group members and are ready to contribute to in-kind funding for implementation Community Service Program. Problems for the Palm Sugar Farmers Group, Cisolok Village, Cisolok District, Sukabumi Regency, the first in the field of production in processing palm sugar from plantations still using traditional methods. The aim of the first activity is how to solve problems related to the production process, especially in the palm sugar crystallization process. and sieving it into ant sugar. The second objective is to improve marketing management, especially in the field of packaging that is attractive to consumers and create standard packaging for palm sugar and increase consumer knowledge through online product sales. As a result of community service activities, there has been an increase in processing with the crystallization machine and sieving of palm sugar into powdered sugar or ant sugar, from a marketing perspective there has been a further increase in broader marketing methods via the internet.

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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.

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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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Temerk, Yassien, Ibrahim Abdullah, and Osama Zien El-Abdein. "Opportunities of cooling crystallization for white sugar production." Egyptian Sugar Journal 12 (June 1, 2019): 78–92. http://dx.doi.org/10.21608/esugj.2019.223911.

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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.

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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.

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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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Calderon-Hermosillo, Cruz Y., Manuel H. De la Torre Ibarra, Claudio Frausto-Reyes, Jorge M. Flores-Moreno, and Rafael Casillas-Peñuelas. "Mexican Bee Honey Identification Using Sugar Crystals’ Image Histograms." Applied Sciences 14, no. 23 (2024): 11186. https://doi.org/10.3390/app142311186.

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Second harmonic generation (SHG) microscopy is applied to image honey sugar crystals, with the advantage of avoiding the surrounding signal of the liquid honey. It is a non-contact method where the specialized preparation of the honey is not required. Since the crystallization process of honey depends upon its floral origin, among other conditions, analyzing its crystallographic behavior results in a challenging task as the crystals are mixed and overlapped. This work introduces a simple, multi-variable data analysis requiring only one SHG image, where its gray-level histogram was retrieved and processed from eight Mexican bee honey samples. These honey samples represent a broad range of regions from the central–east part of Mexico, describing different environments and climates. The results obtained with this simplified methodology can differentiate among the botanical origin of the honey samples at different crystallization times and storage conditions. A repeatability test was performed using three honey samples with different crystal morphologies to expand the method to all of the samples. The results show that the proposed methodology could be a helpful alternative to identifying the botanical origin of honey despite its crystallization time.

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Kencana, Aulia Bunga, Erwana Dewi, and Muhammad Taufik. "The Impact of pH And Temperature on the Crystallization Process of Coconut Palm Sugar." Equilibrium Journal of Chemical Engineering 7, no. 2 (2023): 199. http://dx.doi.org/10.20961/equilibrium.v7i2.79964.

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ABSTRACT. This experiment concerns the optimization of coconut sugar production by using innovative processing methods. The raw material, coconut sap, is systematically collected through tapping coconut flowers to ensure consistency. Focusing on the process of coconut sap into coconut sugar in a convenient powdered form emphasizes a systematic approach. The research utilizes a controlled heating method with a crystallizer, introducing variations in pH and temperature. This research was to determine the best temperature and ph to produce coconut palm sugar products that comply with several SNI 3743: 2021 standards. To solve the problems associated with traditional palm sugar production emphasizes the need for innovative and efficient approaches. The results show that quality of palm sugar: sucrose content of 86.93%, moisture content of 1.03%, ash content of 1.65% and Pb content according to Indonesian Nasional Standard of palm sugar SNI 3743:2021. This systematic and innovative approach aligns coconut sugar with the quality standards specified in SNI 3743:2021, offering a high-quality and marketable formKeywords:Coconut sap, Palm Sugar, Volume, pH

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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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Aripin, H., I. Taufikurrahman, Y. Sunarya, N. Busaeri, R. Rizal, and S. Sabchevski. "Automatically On-Off Combustion Control for Holding Thermal in Palm Sugar Crystallization Machine." Journal of Physics: Conference Series 2942, no. 1 (2025): 012003. https://doi.org/10.1088/1742-6596/2942/1/012003.

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Abstract The technology of thermal holding cycles using a combustion ventilation system in the palm sugar crystallization machine has been developed and constructed. The thermal cycles were automatically controlled by sequentially both opening and closing a ventilation system embedded in a sawdust briquette burner. The system doses the amount of flame from the burner to heat the crystal palm sugar in the pan. A control circuit module for the combustion system and a thermocouple in the pan as well as data acquisition software (DAC) for data recording have been implemented. The performance of the prepared combustion control system in the machine was successfully tested by measuring the water content of sugar crystals. It has been found that crystal sugar with the best water content, reaching the standard of 2.7% has been produced by holding the heating temperature at 70°C for 22 minutes. The conclusion of this study is that the thermal holding cycles using the combustion control system are suitable technological equipment for heating palm crystal sugar and are characterized by at least three advantages, namely precise control and shorter heating time, as well as higher sugar product quality.

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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.

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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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Gribkova, V. A., E. V. Semenov, A. A. Slavyanskiy, and D. P. Mitroshina. "The process of sucrose crystallization in the supersaturated solution." Vestnik MGTU 27, no. 2 (2024): 184–92. http://dx.doi.org/10.21443/1560-9278-2024-27-2-184-192.

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Crystallization processes of the solid phase in supersaturated solutions of products of plant origin are used in processing technologies. The theory of diffusion (molecular) mass transfer of the target substance has become widespread when solving problems of technology improvement. The driving force of this process is the difference in the concentration of the solid phase in the solution towards the crystallization center, where the concentration of the solid phase is reduced. During the analytical and quantitative study of the process of solid phase deposition in the crystallization center, Fick's diffusion laws have been used. The influence of solution temperature, concentration of the solid phase, its geometry and dispersed composition on the course of this process have been considered. Based on a diffusion model of the process of crystal formation of sucrose in a vacuum apparatus, a numerical analysis of factors in sugar production technology not covered in the literature has been presented. The problem of quantitative analysis of the process of sucrose crystallization in the working volume of a vacuum apparatus for the production of sugar and other products of plant origin of high commercial standards requires further in-depth study.

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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.

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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.

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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.

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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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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.

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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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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.

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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.

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Kulneva, N. G., P. Y. Surin, V. A. Fedoruk, and N. A. Matvienko. "Substantiation of a method for producing sugar during deep processing of beet molasses." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (2022): 58–65. http://dx.doi.org/10.20914/2310-1202-2022-1-58-65.

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When processing sugar beets, the final waste is formed - molasses containing sucrose and other compounds. Under the conditions of traditional technology, further extraction of sucrose from molasses is difficult. The technology of deep processing of molasses using chromatographic separation (desugarization) has been developed and implemented, which allows additional extraction of sucrose. The resulting extract requires further processing at sugar factories. This article is devoted to the choice of a method for processing the extract under the conditions of sugar production. Various options for processing the extract are considered: after the completion of the processing of sugar beet and during the joint processing of beet and extract. You can send molasses to a desugarization station once, work with a partial return of molasses, or carry out continuous processing of molasses obtained in the crystallization department of a sugar refinery by desugarization. Each processing option has its own advantages and disadvantages. The performed numerical analysis shows that processing the extract with a second pass stage will lead to the maximum total sugar recovery. The second most efficient is endless recycling. An improvement over endless recycling in the molasses recycling process is achieved by optimizing the separator settings due to the consistent quality of the processed feed. Endless processing leads to the accumulation of non-sugars, which destabilizes the quality of the molasses and makes it difficult to set up the separator.

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Halomoan, Halomoan, Siti Nurkhamidah, and Ali Altway. "The Effect of Three Factors Interaction on the Size Distribution of White Sugar Crystals in the Batch Vacuum Pan." Materials Science Forum 1112 (February 8, 2024): 147–57. http://dx.doi.org/10.4028/p-t3woj8.

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Crystal size disribution is a parameter used to indicate the quality of sugar crystals obtained from the crystallization process. The better the crystal size distribution, the better the quality of the sugar crystals produced. The good quality of sugar crystals has an impact on the easier separation process that will occur in the centrifugal machine and can reduce sugar loss both in the centrifugal machine and in the sugar grader. The purpose of this study is to determine the effect of the number of sugar seeds, the quality of the mother liquor and the length of time used in the crystallization process on the quality of white sugar crystals produced in the Batch Vacuum Pan and to obtain the best interaction from several levels used for each factor, which can be used as a reference for producing sugar products that have crystal size distribution values according to the desired standard. Each treatment was carried out twice. Observations were made on material characteristics (brix, pol, and purity) and product sugar characteristics (average crystal size and coefficient of variation of crystal size). Measurement of the characteristics of sugar using a sieving (granulometer) which is then calculated using the ICUMSA GS2-37 method. The influence of factor’s main effect and interaction were analyzed using analysis of variance at the level of p value ≤ 0.05. Further tests for each factor’s main effect and interaction with p values ≤ 0.05 were carried out using the Duncan Multiple Range Test (DMRT). The best distribution of sugar crystal size was obtained from the interaction of sugar seed factors with levels of 3 m3, 5 m3, or 10 m3 which interacted with the quality factor of mother liquor (fine liquor + 0 m3 molasses), and 2 hours of cooking time, Where the results of the interaction of this factor produce a percentage of sugar with a size larger than 0.8 mm as much as 80%.

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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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Rosdiana, Eva, Rizky Nirmala Kusumaningtyas, and Dian Galuh Pratita. "Chemical and Sensory Properties of Instant Coffee from Argopuro Regency." International Journal of Technology, Food and Agriculture 1, no. 2 (2024): 95–100. http://dx.doi.org/10.25047/tefa.v1i2.4722.

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Instant coffee was one of diversification product from ground coffee. This product was popular and consumed by many people because of the reason liked easily to make, more efficient, didn’t have pulp and soluble in water. The study aims to determine chemical properties and quality sensor of instant coffee from Argopuro regency. Co- crystallization was the method that used to make coffee instant product. The crystallization agent that commonly used is sucrose from sugar. The process occurred when the sucrose concentration in the solution was at a super saturated level, it would make coating compound molecules in the form of crystal nuclei and grew into larger component. This study used a Randomized Complete Design with two factors. First factor was concentration ground coffee (10%, 30%), and the next one was concentration of sugar (80%, 90%, and 100%). The observation parameters included rendement, moisture content, ash content, and sensory properties. The result was suspected that chemical properties did show significant effect and the best result from important attributed taste was shown by 30% ground coffee concentration and 100% sugar concentration.

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Evdokimov, I. A., I. K. Kulikova, A. S. Gridin, D. S. Khazov, and L. A. Gordienko. "Comparative study of the granulometric composition of seed materials used during the lactose crystallization." Sovremennaya nauka i innovatsii, no. 1 (49) (2025): 82–89. https://doi.org/10.37493/2307-910x.2025.1.7.

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The properties of many dairy products with high levels of dry matter and lactose directly depend on the crystallization of lactose, which is a key component. To control these properties and achieve the desired parameters, the process of lactose crystallization is often used. In this paper, data on the granulometric composition of seeding materials used to manage the lactose crystallization process in dairy raw materials are presented. Measurements of particle sizes are performed by laser diffraction on microcrystalline lactose, powdered sugar, and a liquid crystallizer based on sucrose. It was found that the seeding materials have different particle sizes. The liquid crystallizer is distinguished by its greater uniformity and convenience of dosing, but its use does not significantly affect the crystallization rate.

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Santiago, Marife, Jose de Ramos, Maria Victoria Organo, Michaela Vivienne Santiago, Maria Celeste Aquino, and Nicole Rala. "Technical Evaluation of Coconut Sugar Production Methods and Quality of Selected Processors in the Philippines." Philippine Journal of Agricultural and Biosystems Engineering 20, no. 2 (2024): 23–36. https://doi.org/10.48196/020.02.2024.02.

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The study evaluated the coconut sugar production methods and quality of products of selected processors in the Philippines. It involved classifying respondents who practiced traditional and mechanical production methods and identifying the processing plant’s production process capacity. It also assessed the physical quality of coconut sugar produced by the processors. Results showed that most of the processes involved in coconut sugar production are still manually done using the traditional method. It was found that the average evaporation, crystallization, and drying capacity for processors employing traditional methods were 8.16 L of coconut sap per hour, 3.96 L of coconut syrup per hour, and 3.67 kg of wet coconut sugar per hour, respectively. Meanwhile, the average evaporation, crystallization, and drying capacity of the equipment of respondents employing mechanical methods were 19.09 L of coconut sap per hour, 2 L of coconut syrup per hour, and 37.37 kg of wet coconut sugar per hour, respectively. The mechanical method of evaporation and drying in coconut sugar production shows a higher production capacity than the traditional method. On the other hand, the color of coconut sugar samples of the processors-respondents was yellow to brown with average HSB values of 26.25°, 38.44%, and 62.61% respectively, and moisture content ranged from 0.82% to 3.01% which both conform with the specifications of the Philippine National Standards PNS/BAFS 76:2016. For the majority of coconut sugar processors with product samples available for analysis, the measured particle size, fineness modulus, bulk density, and angle of repose on the average were 557.81μm, 4.20, 578.04kg/m3, and 28.39°, respectively. Additionally, the angle of friction for stainless steel with mirror finish, stainless steel 304, GI1, GI2, plywood (against the grain), and plywood (along the grain) surface had mean values of 44.29°, 41.31°, 42.93°, 42.30°, 45.05°, and 46.21°, respectively.

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Zuhair, Muhammad Arianda Fairuz, Rasikhah Al-Umarajati, Mardatillah Mardatillah, et al. "Crystal Coconut Sugar: Health Benefits and Market Potential." Indonesian Journal of Food Technology 3, no. 2 (2024): 130. https://doi.org/10.20884/1.ijft.2024.3.2.14035.

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Crystal coconut sugar is a natural sweetener made from coconut sap through a heating and crystallization process resulting in fine-texturized sugar granules. This sugar has a low glycemic index ranging from 35 to 44, making it a healthier alternative to granulated sugar. The nutritional content of crystal coconut sugar, including minerals, vitamin B and C, and antioxidants, provides various health benefits. These benefits include maintaining the body’s electrolyte balance, strengthening the immune system, preventing anemia, and supporting energy metabolism. The low glycemic index makes crystal coconut sugar safe for diabetics, as it does not cause sharp spikes in blood sugar levels. The demand for crystal coconut sugar is rising due to the influence of healthy lifestyles and increased awareness of environmentally friendly products. Indonesia holds significant potential to become a leading supplier of crystal coconut sugar in the global market. The crystal coconut sugar industry in Banyumas Regency, Central Java, has evolved into a thriving export commodity with a substantial market share. This highlights the promising opportunities for crystal coconut sugar as a key export product.

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Charbonneau, Patrick, and Jeffrey M. Pilcher. "From Panocha to Fudge." Gastronomica 23, no. 1 (2023): 100–111. http://dx.doi.org/10.1525/gfc.2023.23.1.100.

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Although the origins of the popular candy called fudge have been traced to American industrial processed foods of the 1880s, an early version known as panochita de leche was made in eighteenth-century Mexico using only rustic brown sugar and milk. The authors of this article combined the methodologies of physical chemistry and food history to examine the development of this dish using the science of sugar refining as well as manuscript and published cookbook recipes, memoirs, and travel accounts. Given the lack of Old World confectionery antecedents to the key technique of whisking the cooling sugar to induce crystallization, they attribute panochita to vernacular Mexican traditions of sugar refining and candy making.

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Said Zul Amraini, Zuchra Helwani, Muhammad Mardhiansyah, Warman Fatra, and Reno Susanto. "Manufacturing of Crystal Palm Sugar and Digital Product Marketing in Lubuk Bendahara Timur Village." ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi 1, no. 3 (2022): 358–62. http://dx.doi.org/10.55123/abdikan.v1i3.810.

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Palm sugar agro-industry in Rokan Hulu Regency has obstacles in its development, namely technological capabilities, and limited supporting infrastructure for agro-industry, marketing and distribution that are less developed. The purpose of this service is to design a tool to make crystal sugar so that it can convert solid palm sugar which is usually produced by the community so that the price of palm sugar is higher than ordinary solid palm sugar and assist in digital marketing. This community service method is carried out in several stages, namely: observation, problem identification, problem formulation and finding the best solution. Through this service program, this service, the University of Riau implementation team has succeeded in designing and manufacturing palm sugar crystallization tools, socializing the use of the tool, counseling about digital marketing, and counseling efforts to change people's mindsets in the behavior of using sap water as an ingredient for making palm sugar.

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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.

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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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