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

Abstract

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.

Efficacy of Affination on Quality Parameters of White Sugar During Refining Process

“…Dextran is a branched polymer of dextrose (glucose) of very high molecular weight, belonging to the group of colloids. The presence of dextran causes a significant increase in the viscosity, elongated crystals, lower evaporation rates, longer wash and separation cycles in centrifuges, and loss of sugar to molasses [14]. Our finding is in accordance with those found by of [1,5].…”

Statistical Analysis of Measured Sucrose Solubility, in Complex System and Its Prediction with UPDH Model

“…This invert sugar also affects industrial production of sugar cane, producing a browning effect and minimizing sucrose content [10]. The dextran that is a present in sugarcane has no effect on the sucrose solubility, but it decreases the growth rate of sucrose [11]. Its biodegradation decreases the time of crystallization, resulting in decreases of the production costs, in sugar manufacture [12].…”

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

“…Sucrose crystallization is vital for sugar production. The methods and applications of sucrose crystallization are the key of scholars' research [1] , [2] , [3] , [4] . The crystallization can be affected by seed, temperature, additives or impurities, stirring rate and ultrasound [5] , [6] , [7] , [8] , [9] .…”