Process engineering of semi-continuous boiling of massecuites based on Digital Twin of sucrose crystallization-Reference-Cited by-同舟云学术

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Process engineering of semi-continuous boiling of massecuites based on Digital Twin of sucrose crystallization

Published:2024-03 Issue: Volume:365 Page:111816
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tuzhilkin V.I.^ORCID,Petrov S.M.^ORCID,Podgornova N.M.^ORCID,Lukin N.D.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference80 articles.

1. Sugar beet molasses production and utilization;Adbhai,2022

2. Simulation of the rate of dissolution of sucrose crystals;Arapov;J. Food Eng.,2022

3. Specific mass growth rate of sugar crystals: probabilistic modeling;Arapov;Food Process: Techniq. Technol.,2021

4. Analis of Sugar boiling and its technical consequences;Austmeyer;Int. Sugar Jnl.,1986

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