EXPERIENCE IN THE USE OF CRYSTAL FORMING AGENTS WITH WHOLE CRYSTALS OF DIFFERENT DISPERSION FOR THE PRODUCTION OF SUGAR MASSECUITE IN PRODUCTION CONDITIONS

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-21

Keywords:

crystallization centers, Ester K 01, crystallization, massecuite, sugar suspension, dispersion, particles, thick juice, seed materials, crystal-forming agents, crystals, quality, sugar production, separation

Abstract

Subject. The timely seed of crystals and the cessation of their formation are of great importance for the process of massecuite boiling and obtaining high-quality finished massecuite in the sugar industry. High-quality crystal-forming agents are required to ensure a uniform crystals size distribution of sugar, to reduce the content of conglomerates and minimize the formation of secondary crystallization centers throughout the entire massecuite boiling cycle. Purpose. The aim of the work is to study effectiveness of the influence of a new type of crystal seed with different microcrystals dispersion on the process of sucrose crystallization and sugar quality in the production conditions of sugar factories. Methods. All studies of qualitative and quantitative characteristics of products and intermediate products were performed using standard methods (ICUMSA methods book 2007). The laser diffractometry was used to determine the particle size (dispersion) of the crystal-forming agents. Microscopy of samples was carried out using microscope GENETIC PRO MONO (A) (Delta Optical, Poland). Micrographs were recorded with a digital camera MCMOS 5100 5.1MP USB2.0 (SIGETA, Ukraine). Microphotographies handling was done using the software ToupView V3.7. (Hangzhou ToupTek Photonics Co., Ltd., China). Results. The results of tests are presented for whole crystal seed “Ester K 01” (18.2 μm) and “Ester K 01” (10.2 μm), “Ester K 01” (46.4 μm) at sugar factories using the method of operation on the seed magma and the method of shock crystallization respectively. A comparison is given of sugar crystals size distribution for crystals obtained with crystal-forming agents with different dispersion. The morphology of sugar crystals was studied. Scope of results. Sugar enterprises will obtaine data on the use of crystal-forming agents from whole crystals of different dispersion in the technological process of massecuite boiling in sugar production.

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Published

2025-06-05

How to Cite

Tkachenko, S., Anisimova, O., Sheiko, T., Khomichak, L., Skoryk, K., & Voloshchuk, H. (2025). EXPERIENCE IN THE USE OF CRYSTAL FORMING AGENTS WITH WHOLE CRYSTALS OF DIFFERENT DISPERSION FOR THE PRODUCTION OF SUGAR MASSECUITE IN PRODUCTION CONDITIONS. FOOD RESOURCES, 13(24), 201–212. https://doi.org/10.31073/foodresources2025-24-21

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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