Title : ( Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 1) )
Authors: Aliakbar Gholamhosseinpour , Mohammad Javad Varidi , Mohammad Elahi , Fakhri Shahidi ,
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Abstract
The rock candy is the grown sucrose crystal which its thickness fluctuating from 3 to 30 mm. In thisprocess, the large sucrose crystals have been produced by cooling the supersaturated solution. The mentionedmethod has not changed up to now and in these years many efforts were done to optimize the productionprocess. The production of rock Candy through a scientific method is part of cooling crystallization process,which is affected by supersaturation and crystallization parameters. These parameters should be born in mindto increase the yield and the growth sucrose crystals. This research carried out in two phases. In first phase(this paper), the traditional production process of syrup studied by doing required experiments at differentstages
Keywords
, Syrup, Supersaturation, Temperature, Invert sugar, Color, pH
@article{paperid:1010316,
author = {Gholamhosseinpour, Aliakbar and Varidi, Mohammad Javad and Elahi, Mohammad and Shahidi, Fakhri},
title = {Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 1)},
journal = {American-Eurasian Journal of Agricultural & Environmental Science},
year = {2008},
volume = {4},
number = {1},
month = {March},
issn = {1818-6769},
pages = {72--75},
numpages = {3},
keywords = {Syrup;Supersaturation;Temperature;Invert sugar;Color;pH},
}
%0 Journal Article
%T Evaluation of Traditional Production Process of Rock Candyand Optimization of Sucrose Crystallization (Part 1)
%A Gholamhosseinpour, Aliakbar
%A Varidi, Mohammad Javad
%A Elahi, Mohammad
%A Shahidi, Fakhri
%J American-Eurasian Journal of Agricultural & Environmental Science
%@ 1818-6769
%D 2008
