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Influence of crystallizing agent on sugar quality
Serhii V Tkachenko1, Tamila V Sheiko1, Vasyl V Petrenko1
1Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine.
The study recommends using "Ester K 01" as a crystal former in massecuite boiling for improved sugar quality. This method results in a more uniform granulometric composition and higher sucrose content in the final sugar product.
Area of Science:
- Sugar Production Technology
- Crystallization Science
- Food Process Engineering
Background:
- Massecuite boiling is a critical step in sugar production.
- Optimizing boiling time enhances product quality.
- Investigating crystal formers can intensify the process.
Purpose of the Study:
- To evaluate different crystal formers for massecuite boiling.
- To compare their impact on sugar quality.
- To identify methods for process intensification.
Main Methods:
- Laboratory analysis of syrup and crystal-forming agents.
- Laser diffractometry for particle size analysis.
- Boiling massecuite in a laboratory vacuum evaporator.
Main Results:
- "Ester K 01" yielded the most uniform particle distribution.
- Sugar produced with "Ester K 01" showed higher sucrose and lower ash content.
- Crystal morphology and granulometric composition were optimized with "Ester K 01".
Conclusions:
- "Ester K 01" is recommended for automated massecuite boiling.
- This agent promotes a more uniform granulometric composition of sugar.
- Implementation can lead to improved sugar quality and process efficiency.
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