BIO Web Conf.
Volume 32, 2021III International Scientific and Practical Conference “Problems and Prospects of Scientific and Innovative Support of the Agro-Industrial Complex of the Regions” 2021
|Number of page(s)||5|
|Section||Innovative development of the food and processing industry|
|Published online||13 August 2021|
Formation of sucrose crystallization centers and their growth in a vacuum apparatus
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 109004 Moscow Zemlyanoy Val str. 73, Russia
2 National University of Life and Environmental Sciences of Ukraine, 03041 Kyiv Heroiv Oborony Str.15, Ukraine
* Corresponding author: email@example.com
The article considers sucrose crystallization as a mass transfer process, which is a phase transition from a liquid phase to a solid phase, and includes two main stages: the formation of crystallization centers and the growth of crystals to the desired size. The scientific novelty of the work lies in the development of existing theoretical and practical ideas about the formation of centers of crystallization of sucrose and their growth in the massecuite mass, the analysis of the main factors affecting this process. On the basis of the studies obtained, a method has been developed to improve the efficiency of the technology for boiling the massecuite of the first crystallization, which refers to the methods of boiling the massecuite I crystallization with intermediate centrifugation of the massecuite. A feature of the method is the formation of crystallization centers in the massecuite by their spontaneous formation. The analysis of the obtained research results showed that the work on the proposed method makes it possible to increase the efficiency of boiling massecuite I crystallization, to ensure an increase in the yield and quality of crystalline white sugar.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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