The effect of nonsucrose compounds on sucrose solubility and rheological properties of molasses
2011
Grbić, J., Institute for Food Technology, Novi Sad (Serbia) | Jevtić-Mučibabić, R., Institute for Food Technology, Novi Sad (Serbia) | Radivojević, S., Institute for Food Technology, Novi Sad (Serbia) | Kuljanin, T., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Mišljenović, N., Faculty of Technology, Novi Sad (Serbia)
This paper deals with the results on the connection between sugarbeet molasses quality, saturation coefficient and rheological properties. The saturation coefficient determined by the laboratory saturation test have been compared with the values predicted by means of the equations cited by Reinefeld et al. and Bohn et al. There is a statistically good relationship between the saturation values estimated by three methods. Sucrose solubility and viscosity of molasses present micro-kinetic elements for control and automatic management after-product massecuite cooling crystallization.
显示更多 [+] 显示较少 [-]