Application of crystallization in the sugar industry

Basit Öğe Kaydı
dc.contributor.authorKarimidatsjerd, Atefeh
dc.contributor.authorZahedinia, Sayna
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.date.accessioned2025-04-06T12:21:55Z
dc.date.available2025-04-06T12:21:55Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.1016/B978-0-12-819536-9.00002-3
dc.identifier.endpage196
dc.identifier.isbn978-012819536-9
dc.identifier.isbn978-012822781-7
dc.identifier.scopus2-s2.0-85214159173
dc.identifier.scopusqualityN/A
dc.identifier.startpage167
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-819536-9.00002-3
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17014
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofMass Transfer Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250406
dc.subjectCrystalline
dc.subjectNucleation
dc.subjectSugar crystallization
dc.subjectSupersaturation
dc.titleApplication of crystallization in the sugar industry
dc.typeBook Part

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu