Investigations of grow velocity of sucrose cristals at overheated clean solutions

Grabka, J.; Wawro, P. . Zaklad Cukrownictwa

Investigations of grow velocity of sucrose cristals at overheated clean solutions

1997

Grabka, J. | Wawro, P. (Politechnika Lodzka, Lodz (Poland). Zaklad Cukrownictwa)

Sucrose was crystallized from pure water solutions at temperature 50 deg C and oversaturation 1,1. Solutions before crystallization were overheated at 90 deg C with different heating periods from 0 to 90 min. Maximal velocity was found by 20 min of overheating. Therefore, one could suggest that there are optimal dimmensions of packets, which pass into a structure of a crystal

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AGROVOC Keywords

cristallisation crystallization experimentation saccharose sucrosa sucrose sugar technology

Bibliographic information

Published in

Gazeta Cukrownicza (Poland)

Issue 9 ISSN 0016-5395

Pagination

pp. 169-172

Other Subjects

Experimentacion; Technologie sucriere; Tecnologia del azucar; Cristalizacion

Language

Polish

Note

Summary (En)

6 fig.; 13 ref.

Translated Title

Badanie szybkosci wzrostu krysztalow sacharozy w wygrzewanych roztworach czystych

Type

Summary

In AGRIS since: 1998-08-15

Format: AGRIS AP

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Investigations of grow velocity of sucrose cristals at overheated clean solutions

1997

AGROVOC Keywords

Bibliographic information