| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6665318 | Journal of Food Engineering | 2015 | 7 Pages |
Abstract
Addition of corn syrup significantly decreased sucrose crystal growth rate. For systems containing 14% and 30% corn syrup, growth rates measured between 40 and 120 °C ranged from 5.6 to 3400 μm2/min and 1.8 to 470 μm2/min, respectively. Growth rate dispersion (GRD) was observed for all conditions and the extent of the GRD increased with increasing growth rate. By overlaying crystallization rate zones on the state diagram, the competing effects of supersaturation driving force and molecular mobility inhibition on sucrose crystal growth rates were clearly observed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Jiahui Chen, Christine Nowakowski, Dan Green, Richard W. Hartel,