STUDY OF THE DISPERSED COMPOSITION OF CRYSTAL FORMERS FOR BOILING OF UTFELS

Authors

DOI:

https://doi.org/10.31073/foodresources2023-21-03

Keywords:

seed materials, crystal formers, syrup, crystals, crystallization, sugar

Abstract

Subject. The quality and efficiency of modern crystal forming agents is characterized by the uniform size of microcrystals and the composition of the stabilization system. It is the use of high-quality materials for the formation of a crystal base that allows effective regulation of the process of crystal formation in a supersaturated sugar solution and producing sugar with a uniform crystal size and a high percentage of crystals. One of the ways to solve this problem is to use dispersion analysis to select a high-quality crystal forming agent capable of forming the required number of crystals with uniform size in concentrated sugar solutions. Purpose. The aim of the study was to evaluate the dispersed composition of the most common seed materials (crystal formers) in sugar production. Methods. The dispersive composition of crystal formers was analyzed by laser diffractometric using a diffraction laser analyzer model SALD-201V manufactured by SHIMADZU (Japan). Results. The most common crystal forming materials used in domestic and European sugar factories are presented. The curves of differential distribution of particles of the most common seed materials by size and their percentage are shown. The necessity of analyzing the dispersed composition of the particles of the seed materials used for the crystal formation process is substantiated. Scope of research results. Determination of the dispersed composition of crystal forming agents makes it possible to objectively assess the particle size of crystal forming agents and their uniformity. Sugar enterprises will receive data on the use of the most appropriate crystal forming agents in terms of dispersed composition in the technological process of sugar production.

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References

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Published

2023-12-26

How to Cite

Anisimova, O., Tkachenko, S., Sheiko, T., Khomichak, L., & Korotynskyi, O. (2023). STUDY OF THE DISPERSED COMPOSITION OF CRYSTAL FORMERS FOR BOILING OF UTFELS. FOOD RESOURCES, 11(21), 32–43. https://doi.org/10.31073/foodresources2023-21-03

Issue

Vol. 11 No. 21 (2023): Food Resources

Section

Технічні науки

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