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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书目信息
Gazeta Cukrownicza (Poland)
期
9
ISSN
0016-5395
页码
pp. 169-172
其它主题
Experimentacion; Technologie sucriere; Tecnologia del azucar; Cristalizacion
语言
抛光
注释
Summary (En)
6 fig.; 13 ref.
翻译的标题
Badanie szybkosci wzrostu krysztalow sacharozy w wygrzewanych roztworach czystych
类型
Summary
1998-08-15
AGRIS AP
