Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures-Reference-Cited by-同舟云学术

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Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures

Published:2001-09 Issue:7 Volume:66 Page:979-984
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Howell T.,Hartel R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb08222.x/fullpdf

Reference13 articles.

1. E. Ben-Yoseph, 1999 . Computer Modeling of Sucrose Crystallization During Drying of Thin Sucrose Films [DPhil thesis ]. Madison, Wis.: University of Wisconsin. 203 p.

2. Three-dimensional model of phase transition of thin sucrose films during drying

3. Sugar crystallization in food products

4. Contact nucleoation in sucrose crystallization

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2. Thin-layer sugar crystallization principles;Breakfast Cereals and How They Are Made;2020

3. State behavior and crystal growth kinetics of sucrose and corn syrup mixtures;Journal of Food Engineering;2015-09

4. Isothermal drying of non-nucleated sugar syrup films;Journal of Food Engineering;2008-10

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