Computer simulation of sugar crystallization in confectionery products

A computer simulation was developed to model drying, moisture sorption and crystallization, during processing and storage of confectionery products. The three-dimensional model analyzed simultaneously heat and moisture transfer, accounting for shrinkage, with temperature and moisture-dependent transport properties. Kinetics of crystal growth at different solution conditions were determined experimentally. Predicted crystal growth rates were evaluated from crystallization kinetics based on supersaturation, temperature, and state of the solution. The influence of growth on the solution concentration and drying rate were taken into account. The model predicted quality and storage stability based on correlations with the calculated sugar concentration, crystallinity and phase state. Simulation results were in agreement with theory and experimental results.Industrial relevance: The goal of this work was to develop a model for quality and storage stability determination of confectionary products using crystallization of sugar shell in hard panning process as example. The model developed can successfully predict the concentration profile and growth of sugar crystals in a thin film and it’s industrial relevance is evident by the industrial financial support.