| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277527 | Journal of Food Engineering | 2013 | 5 Pages |
Abstract
⺠Increase in refining time does not have any influence on the crystallization rate. ⺠Higher pre-crystallization temperature prolonged nucleation time. ⺠The 90 min can be regarded as optimal refining time at the 30 °C temperature. ⺠Higher pre-crystallization temperature and refining time influenced viscosity.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Biljana Pajin, Ljubica DokiÄ, Danica ZariÄ, Dragana Å oronja-SimoviÄ, Ivana LonÄareviÄ, Ivana NikoliÄ,