Abstract
Sucrose crystallization was performed by using a custom designed microwave vacuum evaporation system. Process was designed to mimic a semi-batch crystallization starting from beet syrup concentration to crystal slurry formation. The effect of microwave power and feeding time on the process yield and product attributes (particle size, solution color and turbidity) were investigated. Microwave treatment was shown to affect the sucrose crystal morphology and the quality parameters significantly. Process yield was significantly affected by both crystallization power and feeding time (p < 0.05). Longer feeding time (15 min) and medium microwave power (30%) resulted in the highest process yield (∼55%). The results revealed that microwave processing can be a promising alternative over commercial crystallization.
Published Version
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