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Sucrose crystallization in sugar manufacturing. Mathematical models and parameters in practical working

1998

Maurandi, S. (Eridania S.p.A., Genoa (Italy))

English. For a crystallization scheme on three strokes of a typical North-European sugar factory, the more important parameters in boiling operations have been analized; interesting correlations between process variable shave been found The most important parameters to be hold in boiling pans are here presented

Italian. Per uno schema di cristallizzazione su tre getti a semolato, sono analizzati i principali parametri della cottura; sono fatte alcune interessanti correlazioni tra le variabili di processo e vengono infine definiti i parametri operativi ottimali da tenersi in cottura

AGROVOC Keywords

cooking cottura cristallisation cristallizzazione crystallization cuisson food industry food technology industria alimentare industria alimentaria industrie alimentaire mathematical models modelli matematici saccarosio saccharose sucre sucrosa sucrose sugar technologie alimentaire tecnologia alimentare velocidad velocity vitesse zucchero

Bibliographic information

Published in

Industrie Alimentari (Italy)

Volume 37 Issue 366 ISSN 0019-901X

Pagination

pp. 1-13

Other Subjects

Modele mathematique; Coccion; Velocita'; Tecnologia de los alimentos; Cristalizacion; Azucar; Modelos matematicos

Language

Italian

Note

Summaries (En, It)

13 tables; 5 graphs; 10 ref.

Translated Title

La cristallizzazione industriale del saccarosio. Modelli matematici di previsione e parametri operativi di fabbrica

Type

Summary

In AGRIS since: 2000-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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