中国甜菜糖业Issue(3)：5-7,22,4.DOI:10.3639/j.issn.1002-0551.2011.03.002
振荡多晶体冰糖结晶工艺研究
Crystallization of multicrystal rock sugar based on oscillation
何树珍 1于淑娟1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
The relationship between boiling point of syrup and its brix, and the influence of syrup concentrate terminal temperature and pH on the crystallization of multicrystal rock sugar based on oscillation were investigated in this paper. Results showed that a linear correlation was found between boiling point of syrup and its brix, while, the lowest concentrate terminal temperature, the brix and the degree of supersaturation were 115℃, 83. 1 and 1. 2, respectively. As the concentrate terminal temperature was 120℃, the crystallization rate increased to 71. 91%. The appropriate pH values for syrup were ranged from 7 to 8. This research provided an essential theory for the design of the new crystallizer for multicrystal rock sugar.关键词
多晶体冰糖/结晶/过饱和度Key words
multicrystal rock sugar/ crystallization/ technical studies/ oscillation分类
轻工纺织引用本文复制引用
何树珍,于淑娟..振荡多晶体冰糖结晶工艺研究[J].中国甜菜糖业,2011,(3):5-7,22,4.
