Author:
de Amaral Merheb Graciela
Abstract
In sugar manufacture crystallization is the most important unit operation that directly affects in sugar quality. The combined effects of dextran and starch were studied in crystallization experiments. The experiments were performed following a 22 full factorial design, with 3 central points and 4 more axial points, a total of 11 experiments per type of crystallization. Therefore, 22 experiments were carried out (11 cooling crystallizations and 11 evaporating crystallizations) with starch and dextran contents ranging from 0 to 2000 mg/kg. The obtained crystallized sugar was analyzed with respect to its starch and dextran contents and its turbidity and its alcoholic floc formation. Controlled cooling crystallization gave lower contamination compared to evaporating crystallization.
Publisher
Verlag Dr. Albert Bartens KG
Reference46 articles.
1. Abdel-Rahman, E.A.; Smejkal., Q., Schick, R., El-Syiad, S.; Kurz, T. (2008): Influence of dextran concentrations and molecular fractions on the rate sucrose crystallization in pure sucrose solutions. Journal of Food Engineering 84, 501–508
2. Amaral, G. (2006): Treinamento em Processos Industriais – Cozimento e Cristalização de Açúcar. Relatório de visita técnica CTC. Classified document
3. Aquino, F.W.B.; Franco, D.W. (2008): Dextranas em açúcares do Estado de São Paulo. Quim. Nova 31 (5), 1034–1037
4. Aquino, F.W.B.; Franco, D.W. (2009): Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cachaca. Food Chemistry 114 (4), 1391–1395
5. Bernhardt, H.W.; Pillay, V.; Simpson, A. (2000): Impacts of greencane harvesting on sugar factory operation at Sezela. Proceedings SASTA 74, 369–372
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献