Application of crystallization in the sugar industry
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the realm of food science, sugars are pivotal for many food products, contributing not only to sweetness but also to specific textural qualities, macro- and micro-structure, flow and thermal behaviors, moisture affinity, etc. Sugar crystallization, an important process in sugar production, involves different steps such as supersaturation, nucleation, crystal growth, and transformation. This process is influenced by various factors, including temperature, supersaturation levels, impurities, and additives, all impacting the final crystal size, shape, and purity. In this chapter, the thermodynamics and kinetics of sugar crystallization, highlighting the importance of controlling parameters like cooling rates and seed crystal introduction, are discussed. Different measurement techniques for crystal size distribution, color, and moisture content are explored, emphasizing their role in quality control and process optimization. The impact of factors on sugar color and physical structure, taste, and storage stability of sugar is also discussed. Finally, the chapter explains future trends in sugar crystallization, including intelligent control systems, predictive modeling, and improved separation technologies, highlighting the continuous pursuit of enhanced efficiency, quality, and sustainability in sugar production. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Açıklama
Anahtar Kelimeler
Crystalline, Nucleation, Sugar crystallization, Supersaturation
Kaynak
Mass Transfer Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry
WoS Q Değeri
Scopus Q Değeri
N/A
