Sucrose crystal growth in the presence of dextran of different molecular weights

Khaddour, Issam; Ferreira, António; Bento, Luís; Rocha, Fernando

doi:10.1016/j.jcrysgro.2012.05.039

Cited by 8 publications

(10 citation statements)

References 25 publications

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“…Figure 2 illustrates the influence of this polysaccharide on the sucrose solubility according to the temperature. As seen from this figure, in agreement with the literature [12], the addition of dextran causes a slight decrease in sucrose solubility (negligible effect for the range of studied concentrations). The results also show that the presence of dextran causes a decrease in MSZW of sucrose (see Table 1).…”

Section: Methodssupporting

confidence: 92%

Sugar Industry: Effect of Dextran Concentrations on the Sucrose Crystallization in Aqueous Solutions

Borji

Jourani

2019

Journal of Engineering

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Using the spectrophotometric method, as a new method, the influence of dextran on the sucrose solubility and metastable zone width has been studied. In agreement with the literature the experimental data show that the dextran has a negligible effect on the sucrose solubility. The results also show that this impurity decreases the sucrose metastable zone width. The study of the nucleation kinetics performed, using Nyvlt’s approach, shows that the dextran accelerates the nucleation and that the nuclei are formed in the solution by instantaneous nucleation. The presence of dextran in the system causes a decrease in the growth rate of sucrose. The growth process of sucrose is governed by a Birth and Spread mechanism. The kinetic parameters of sucrose growth in aqueous solutions without and with dextran were estimated.

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Section: Methodssupporting

confidence: 92%

Sugar Industry: Effect of Dextran Concentrations on the Sucrose Crystallization in Aqueous Solutions

Borji

Jourani

2019

Journal of Engineering

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“…A washing step in sugar manufacturing aims at decreasing impurities, but their removal leaves cavities on the crystal surfaces. The presence of such cavities, in crystals produced in the presence of dextrans as impurities, was demonstrated by Khaddour et al 42 using atomic force microscopy.…”

Section: ■ Irregularities In Crystalsmentioning

confidence: 99%

Melting and Crystallization of Sugars in High-Solids Systems

Roos

Karel

Labuza

et al. 2013

J. Agric. Food Chem.

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Crystalline structures of sugars, particularly that of sucrose, depend on crystallization conditions and the presence of impurities. Sugar crystals show melting that often occurs at low temperatures with time- and temperature-dependent characteristics. Melting at low temperatures can be accounted for by the presence of impurties and defects. Sugar crystals also contain noncrystalline regions that may undergo decomposition and subsequent dissolution at the decomposition interface and acceleration of decomposition reactions. Such processes with melting establish a supersaturated condition for the remaining crystals, leading to a time-dependent melting point depression and subsequent melting of the remaining crystals. Decomposition of sugars, as well as dissolution and melting of sugar crystals, are separate phenomena, although they are commonly found to coincide. Decomposition of sugars requires the presence and mobility of molecules for reactions outside the crystal lattice; that is, the molecular mobility of amorphous or melted regions is a prerequisite for decomposition, whereas melting of sugar crystals occurs as a separate thermodynamic process with no chemical change of the molecules.

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“…These components affect the crystal growth and shape. Therefore these components affect the GRD and CSD [24,25]. Figure 5 indicates that AS crystals represent the largest slope and ML crystals follow a lower slope than AS and higher than PD.…”

Section: Fig 5 Rr Diagram Of Sugar Crystals Seeded In Raw Sugar Solumentioning

confidence: 99%

Application of Rosin–Rammler model for analysis of CSD in sugar crystallization

Zinab

Alamolhoda

Moghaddam

et al. 2015

Crystal Research and Technology

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Crystal‐size distribution (CSD) is one of the most important parameters in sugar production. The objective is to grow crystals of uniform sizes or narrow CSD. CSD appears to be determined by the growth‐rate history of the crystals and the relative supersaturation (SS) of the solution from which crystals growth takes place. Three methods for preparation of nucleation seeds were described and used for industrial crystallization of raw and white sugars; these are wet milling filtered sugar (ML), agitating saturated solution (AS) and powdered sugars (PD). Rosin–Rammler (RR) and mathematical models were adopted to investigate CSD and the uniformity of the produced crystals. Higher uniformity coefficients were reported for the AS seeded crystals than the other two seeding methods. Furthermore, higher crystal contents were obtained for the AS seeded white sugar batches in comparison.

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Sucrose crystal growth in the presence of dextran of different molecular weights

Cited by 8 publications

References 25 publications

Sugar Industry: Effect of Dextran Concentrations on the Sucrose Crystallization in Aqueous Solutions

Sugar Industry: Effect of Dextran Concentrations on the Sucrose Crystallization in Aqueous Solutions

Melting and Crystallization of Sugars in High-Solids Systems

Application of Rosin–Rammler model for analysis of CSD in sugar crystallization

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