Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions

Unsteady-state transfer of impurities during crystal growth of sucrose in sugarcane solutions

“…Nevertheless, our results show that the amount of dextran strongly influences the sucrose solubility coefficients and might be a possible cause for the wide variability associated with SC estimations in industrial sugar solutions [12]. Apart from the thermodynamic effect of dextran, it is well known that the presence of this impurity lowers the crystal growth rates of sucrose [3,[27][28][29][30]. The results of Fig.…”

Inhibition of microbiological processes in sucrose extraction

“…These substances are well dissolved in water with the formation of viscous solutions. The negative influence of life products of slime-forming bacteria is manifested in: reducing the quality of intermediate products of sugar beet production; increase in sucrose losses in production (due to increased content of sucrose in molasses); deterioration of filtration properties of juices in the process of purification; distortion of the indexes of sucrose content in beets at the polarimetric method of determination and, accordingly, purity of cell and diffusion juices [11,[13][14][15].…”

Factors Influencing Crystallization of Erythritol in Aqueous Solutions: A Preliminary Study

“…Based on these early researches current studies preliminary deal with the influences of various additives like colloids and impurities rather than crystallization of pure solutions (Abdel-Rahman, Schick, & Kurz, 2007;Abdel-Rahman, Smejkal, Schick, Ei-Syiad, & Kurz, 2008;Bhandari & Hartel, 2002;Martins, Rocha, & Rein, 2005;Martins et al, 2009). …”