Sucrose Crystals Research Articles

Influence of dispersion of a new type whole crystals seed on crystallization process and sugar quality

The aim of the work was to study effectiveness of the influence of a new type crystal seed with different microcrystals dispersion on the process of sucrose crystallization and sugar quality. The dispersion of microcrystals of the crystal-forming agent with whole crystals was determined and curves of their differential distribution were presented, which showed the average particle sizes of the “Ester K 01” are 18.2 μm and 46.4 μm. The morphological characteristics were determined of particles of the whole crystals seed and the seed slurry produced at a sugar factory. The duration of massecuite boiling was investigated and a comparative characterization of the quality indicators of the resulting massecuite, mother liquor, and sugar was given depending on the use of the whole crystals seed with different dispersion of microcrystals in comparison with the factory slurry. Microphotographs of sugar crystals in the massecuite were obtained with their size recorded 5, 10 and 20 min after the input of various seeds. The morphology of sugar crystals was studied in the finished massecuite. A comparison is given of the granulometric composition of sugar crystals obtained with crystal-forming agents with different dispersion. It was found based on the results of the study that when using the “Ester K 01” (46.4 μm) in thick juice with high turbidity the corresponding crystals are formed faster in the total amount of the massecuite. It was also found that there is a kind of blocking of the process of adjacent growth of crystals from the particles of impurities of thick juice with high turbidity. This contributes to the formation of more uniform, homogeneous crystals of the correct shape. The results are presented in the article of tests of the whole crystal seed “Ester K 01” (18.2 μm) and “Ester K 01” (46.4 μm) at sugar factories using the method of working on the seed magma and the method of shock crystallization respectively. The dependences were obtained of the average linear size, the amount of sugar of the 0.65 mm fraction, the coefficient of variation and the coefficient of uniformity of sugar crystals on the consumption of the whole crystals seed “Ester K 01” (crystal size 46.4 μm). The regression equation was developed in natural form for the process of sucrose shock crystallization. It was established the rational consumption of the crystal-forming agent “Ester K 01” (crystal size 46.4 μm), which ensures the effective crystallization of sucrose for the process of crystallization by the shock induced method.

The Growth Kinetics of Sucrose Crystals in an Isothermal Continuous-Flow Cell using a Photomicroscopic Method

The Growth Kinetics of Sucrose Crystals in an Isothermal Continuous-Flow Cell using a Photomicroscopic Method

The process of sucrose crystallization in the supersaturated solution

Crystallization processes of the solid phase in supersaturated solutions of products of plant origin are used in processing technologies. The theory of diffusion (molecular) mass transfer of the target substance has become widespread when solving problems of technology improvement. The driving force of this process is the difference in the concentration of the solid phase in the solution towards the crystallization center, where the concentration of the solid phase is reduced. During the analytical and quantitative study of the process of solid phase deposition in the crystallization center, Fick's diffusion laws have been used. The influence of solution temperature, concentration of the solid phase, its geometry and dispersed composition on the course of this process have been considered. Based on a diffusion model of the process of crystal formation of sucrose in a vacuum apparatus, a numerical analysis of factors in sugar production technology not covered in the literature has been presented. The problem of quantitative analysis of the process of sucrose crystallization in the working volume of a vacuum apparatus for the production of sugar and other products of plant origin of high commercial standards requires further in-depth study.

Acoustic levitation combined with laboratory-based small-angle X-ray scattering (SAXS) to probe changes in crystallinity and molecular organisation.

Single particle levitation techniques allow us to probe samples in a contactless way, negating the effect that surfaces could have on processes such as crystallisation and phase transitions. Small-angle X-ray scattering (SAXS) is a common method characterising the nanoscale order in aggregates such as colloidal, crystalline and liquid crystalline systems. Here, we present a laboratory-based small-angle X-ray scattering (SAXS) setup combined with acoustic levitation. The capability of this technique is highlighted and compared with synchrotron-based levitation-SAXS and X-ray diffraction. We were able to follow the deliquescence and crystallisation of sucrose, a commonly used compound for the study of viscous atmospheric aerosols. The observed increased rate of the deliquescence-crystallisation transitions on repeated cycling could suggest the formation of a glassy sucrose phase. We also followed a reversible phase transition in an oleic acid-based lyotropic liquid crystal system under controlled humidity changes. Our results demonstrate that the coupling of acoustic levitation with an offline SAXS instrument is feasible, and that the time resolution and data quality are sufficient to draw physically meaningful conclusions. There is a wide range of potential applications including topics such as atmospheric aerosol chemistry, materials science, crystallisation and aerosol spray drying.

Sustainable next-generation color converters from P. harmala seed extracts for solid-state lighting.

Traditional solid-state lighting heavily relies on color converters, which often have a significant environmental footprint. As an alternative, natural materials such as plant extracts could be employed if their low quantum yields (QYs) in liquid and solid states were higher. With this motivation, here, we investigate the optical properties of aqueous P. harmala extract, develop efficient color-converting solids through a cost-effective and environmentally friendly method, and integrate them with light-emitting diodes (LEDs). To achieve high-efficiency solid hosts for P. harmala-based fluorophores, we optically and structurally compare two crystalline and two cellulose-based platforms. Structural analyses reveal that sucrose crystals, cellulose-based cotton, and paper platforms enable a relatively homogeneous distribution of fluorophores compared to KCl crystals. Optical characterization demonstrates that the extracted solution and the extract-embedded paper possess QYs of 75.6% and 44.7%, respectively, whereas the QYs of the cotton, sucrose, and KCl crystals remain below 10%. We demonstrated that the paper host with the highest efficiency causes a blueshift in the P. harmala fluorescence, whereas the cotton host induces a redshift. We attribute this to the passivation of nonradiative transitions related to the structure of the hosts. Subsequently, as a proof-of-concept demonstration, we integrate the as-prepared efficient solids of P. harmala for the first time with a light-emitting diode (LED) chip to produce a color-converting LED. The resulting blue-emitting LED achieves a luminous efficiency of 21.9 lm Welect -1 with CIE color coordinates of (0.139, 0.070). These findings mark a significant step toward the utilization of plant-based fluorescent biomolecules in solid-state lighting, offering promising environmentally friendly organic color conversion solutions for future lighting applications.

ОСОБЕННОСТИ ПРОЦЕССА СЕДИМЕНТАЦИИ ВЗВЕСИ В РОТОРЕ ЦЕНТРИФУГИ ПЕРИОДИЧЕСКОГО ДЕЙСТВИЯ

The present paper quantitatively investigates special aspects of the sediment skeleton formation from sucrose crystals and their fragments there of precipitation on the rotor shell of a filtering centrifuge of periodic action (PCPA) as a result of processing of first fillmass into the action field of centrifugal forces. In order to correctly predict the process, it is obvious that it is important not only to understand it correctly, but also requires computational analytical apparatus, taking into account the aspects of massecuite centrifugation process. The study proposes a quantitative analysis technique, based on the physical mechanical and geometric parameters of sucrose crystals precipitation from first fillmass on sieve (perforated) surface of the rotor of a periodic filter centrifuge. Based on the proposed physical and mathematical model of particle motion kinetics numerical analysis is performed of the object of study on calculation of centrifuge performance and the nature of stratification of the solid phase in the formed precipitate as a result of centrifugal processing from crystalline white sugar crystals on the surface of the rotor.

Analysis and synthesis of the process of fondant formation in the production of sweets with fondant cases containing amaranth seed processing products

Sweets with fondant cases make up a significant part of the assortment of sugary confectionery products produced in our country. The solution of "narrow" issues of technology is possible by changing the chemical composition of sweets due to the introduction of powder semifinished products into the formulation. Amaranth meal powder is a product of meal processing - sanitary and benign waste in the production of seed oil, which is formed in significant quantities. To introduce a new component into the lipstick formulation, the meal was thermally treated in the IR spectrum and ground to a powder with an average particle size of no more than 20-25 microns with a dispersion of at least 92%. Specially prepared amaranth meal powder, having a high specific surface area, causes instant supersaturation in the syrup and a reduction in the latent period of sucrose crystallization, which in turn leads to rapid structure formation and compression of the technological flow in time. Embedding in the technological flow of the stages of preparation of amaranth meal powder and introduction into syrup involves an advanced processor approach to management. The processor approach in flow management should ensure not only a high-quality exchange of information between subsystems, but also eliminate the isolation of all sections and components of the technological line. An important part of process management and their improvement is the calculation of the integrity of the flow through the experimental determination of the stability of individual subsystems. The purpose of this work was to evaluate the effect of a new component of the formulation of amaranth meal powder on: the leading process of the flow - fondant formation; the integrity of the technological flow.

Химико-термодинамические свойства чистых и многокомпонентных растворов сахарозы

To select an optimal mode of evaporation and crystallization, sugar producers need comprehensive databases of chemical and thermodynamic properties of sucrose solutions. This article introduces refined experimental estimates of the chemical and thermodynamic properties of pure and technical multicomponent sucrose solutions. 
 The study involved a modernized ebulliometer with two circulation tubes that measured the true boiling points of concentrated and supersaturated homogeneous solutions, as well as heterogeneous crystallizing systems. The boiling points of pure and multicomponent sucrose solutions were observed for the following variables: 5–93% dry solids, 60–100% purity, 20–100 kPa.
 In this study, the sucrose solutions did not obey Raoult’s laws for ideal mixtures, while the Ramsay-Young’s equation and Dühring’s rule were approximate. The thermodynamic properties of these solutions fit in the Lewis theory of activity. The study yielded a new thermodynamic equation for the boiling point in pure and technical multicomponent sucrose solutions. The authors revealed the correlation between the constants of Ramsay-Young and Dühring and the concentration and supersaturation of sucrose solutions, as well as the change in the entropy of these solutions. The error of estimate was 2–3%. The supersaturation coefficient was measured by the ratio of the boiling points of the solution and water. 
 The authors used differential and relative ebulliometric criteria to develop some practical methods for monitoring and controlling the process of isobaric evaporative crystallization. The new method can improve the commercial mass sucrose crystallization from boiling solutions.

Crystallization of sucrose by using microwave vacuum evaporation

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.

Process engineering of semi-continuous boiling of massecuites based on Digital Twin of sucrose crystallization

The purpose of the study is to simulate the process of isobaric evaporative crystallization of sucrose to substantiate new ways of its industrial implementation. Using computer simulation, a three-stage crystallization technology for semi-continuous boiling of massecuites on a prepared crystalline base of a seed suspension (first stage) and a crystalline base of the preceding massecuite (second and third stages) was designed. A computer computational model of the express method for determining the molasses saturation coefficient has been created. By heating to a temperature of 50–55 °C, the molasses is transferred to an unsaturated state, then oscillating white sugar crystals are partially dissolved until saturation is reached while under conductometric control. The method makes it possible to determine the optimal parameters of standard molasses, taking into account the technical characteristics of crystallization equipment and centrifuges. On the basis of simulation modeling in the VisSim software environment, tests were carried out, and a justification was given for the technology of semi-continuous boiling of massecuite massecuites to increase the efficiency of crystallization in batch vacuum pans.

Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization

Recently, there has been much interest in the phenolics of pomegranate peels because of their health-promoting effects. The incorporation of encapsulated phenolic extracts in functional foods, beverages, and dietary supplements can enhance their nutritional and health benefits. This paper aims to provide an overview of the encapsulation of pomegranate peel phenolic extract by co-crystallization, focusing on the properties of the encapsulated extract. Pomegranate peel extract encapsulated in sucrose by co-crystallization under conditions determined in our previous work is characterized by evaluating its properties—moisture content, solubility, bulk density, hygroscopicity, color, degree of encapsulation (using thermograms), crystallinity (using X-ray scattering), microstructure (with scanning electron microscopy), and storage stability in terms of total phenolic content and antioxidant activity. The co-crystallized powder had a low moisture content (0.59%) and hygroscopicity (0.011%) and a high bulk density (0.803 g/cm3) and solubility (61 s). Its total phenolic content decreased by only 0.56% after storage at 60 °C for 45 days, whereas its antioxidant activity was maintained at levels higher than 84%. The differential scanning calorimetry and X-ray scattering techniques proved the successful encapsulation in the sucrose matrix and the fact that the extract remained liquid inside the porosity of the sucrose crystals.

Prediction of Unwanted Crystallization of Freeze-Dried Protein Formulations Using α-Relaxation Measurements.

There is a lack of methods to predict the isothermal crystallization behavior of amorphous freeze-dried formulations stored below the glass transition temperature. This study applies isothermal microcalorimetry to predict long-term crystallization during product storage time. The relaxation curve of a fresh sample recorded within 12 h after lyophilization is correlated with the long-term crystallization time at the same temperature. Storage conditions of 25 °C and 40 °C are examined and five model formulations containing either sucrose or trehalose with different concentrations of an IgG1 antibody are investigated. The amorphous formulations were created by different freeze-drying processes only differing in their freezing step (random nucleation; additional annealing step of 1.5 h and 3 h, controlled nucleation; quench cooling). Samples that crystallized during the study time of 12 months showed a promising correlation between their relaxation time and crystallization behavior upon storage. Furthermore, the study shows that polysorbate 20 strongly accelerates crystallization of sucrose and that the freezing step itself has a strong impact on the relaxation phenomena that is not levelled out by primary and secondary drying.

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.

This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end, the phenomena of starch gelatinization/melting were studied at different moisture contents, both in the biscuit dough and model systems, by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting.

Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process

Phenolic compounds are natural dyes contained in sugarcane juice and represent an important parameter in industrial processing, as they significantly affect the color formation of raw sugar. This study investigated the relationship between color formation and phenolic compounds during a Very High Polarization (VHP) sugar manufacturing process, in which the RB92579 genotype represents about 50% of the processed sugarcane. The products evaluated during the industrial processing of sugarcane were: raw juice, mixed juice, lime-treated juice, clarified juice, syrup, massecuite, and VHP sugar. The polyphenols catechin (CAT), chlorogenic acid (CGA), caffeic acid (CAF), vanillin (VAN), syringaldehyde (SYR), p-coumaric acid (p-COU), coumarin (CUM), and rutin (RUT) were quantified by high-performance liquid chromatography (HPLC). The highest concentrations of CGA and SYR were obtained from the sucrose crystallization product (massecuite), similarly to the parameters of color, total phenols and the total polyphenol content. CGA was the predominant polyphenol in the samples of clarified juice, syrup, massecuite and VHP sugar, with the latter presenting concentrations above 50%. The presence of phenolic compounds provided different indices of color during the production process. In this context, chlorogenic acid (CGA) was the compound that presented the most expressive results, contributing significantly to the formation of color in sugarcane processing products, which is a fact that has not yet been reported in the literature. The color of the VHP sugar crystals also had a positive relationship with the concentration of phenolics, with greater evidence for CGA.

Thermodynamic factor and vacuum crystallization

Sucrose crystallization depends on various thermal phenomena, which makes them an important scientific issue for the sugar industry. However, the rationale and theory of sucrose crystallization still remain understudied. Among the least described problems is the effect of time and temperature on the condensation rate of sucrose molecules on crystallization nuclei in a supersaturated sugar solution. This article introduces a physical and mathematical heat transfer model for this process, as well as its numerical analysis.&#x0D; The research featured a supersaturated sugar solution during sucrose crystallization and focused on the condensation of sucrose molecules on crystallization nuclei. The study involved the method of physical and mathematical modeling of molecular mass transfer, which was subjected to a numerical analysis.&#x0D; While crystallizing in a vacuum boiling pan, a metastable solution went through an exothermal reaction. In a supersaturated solution, this reaction triggered a transient crystallization of solid phase molecules and a thermal release from the crystallization nuclei into the liquid phase. This exogenous heat reached 39.24 kJ/kg and affected the mass transfer kinetics. As a result, the temperature rose sharply from 80 to 86 °C.&#x0D; The research revealed the effect of temperature and time on the condensation of solids dissolved during crystalline sugar production. The model involved the endogenous heat factor. The numerical experiment proved that the model reflected the actual process of sucrose crystallization. The obtained correlations can solve a number of problems that the modern sugar industry faces.

Synthesis of Novel Non-Isocyanate Polyurethane/Functionalized Boron Nitride Composites.

Poly(hydroxyurethanes) (PHUs) have been suggested as isocyanate-free, low-toxicity alternatives to polyurethanes (PUs). However, PHUs present low mechanical properties due to the presence of side reactions that limit the production of high-molar mass polymers. Here, we present the synthesis under mild conditions and atmospheric pressure of bi-cyclic carbonate monomer for the production of PHU nanocomposites with good physical properties. The kinetics of the bi-cyclic carbonate synthesis and its complete conversion to urethane were followed by FTIR. The addition of functionalized boron nitrate (f-BN) with sucrose crystals improved the thermal degradation temperature as well as the glass transition by approximately 20 °C and 10 °C, respectively. The storage modulus of PHU films gradually increases with the concentration of f-BN in the composite.

STUDY OF EFFECT OF COMPOSITION OF WALL MATERIAL OF INCAPSULATED WALNUT OIL ON STRUCTURE AND QUALITY OF MILK FONDANT

Milk fondant has a great potential to be used as a universal semi-finished product in production of candy bodies, filling for caramel and icing for cakes and pastries. Milk fondant mass is made of sugar, molasses, condensed milk and butter. The aim of this research was to improve the formulation and technology of milk fondant by enriching it with liquid vegetable oil in casings made of protein-polysaccharide mixtures (PPS) and to assess the effect of composition of the wall material of encapsulated walnut oil on the quality and structure of milk fondant. Research and analysis of candy mass recipes have been carried out and linear relationships have been revealed between sugary and protein-fat components, which make it possible to create new recipes with the replacement of ineffective ones with functional components, to control the quality, structure and cost of the product. Effect of the nature of protein base of the emulsion gel on the quality of the candy fondant mass has been studied. It has been determined that the emulsifying and foaming ability of PPS affects the density of the candy mass and creates an emulsion-foam structure in the liquid phase of the fondant, which, in turn, affects the particle size distribution of the solid phase of the fondant. The role of polysaccharides in the wall material of the emulsion gel has been established, which is associated with increased water absorption capacity (gum arabic, carboxymethyl cellulose), and, as a consequence, increased moisture content of the fondant mass. It was revealed that РPS form a gel structure in a continuous medium, which also affects the nucleation and growth of sucrose crystals. In addition, polysaccharides such as carboxymethyl cellulose lose water during storage and can be the nucleus for the crystallization of sucrose. Conducted tomographic studies of the experimental fondant masses structure confirm that they have small crystals and inclusions of air. So, in the control sample, the volume fraction of air was 6 %, and in the experimental fondant masses based on soy protein isolate (SPI) and dry milk whey (DMW) – 9 % and 5 %, respectively. It can be concluded that improvement of the recipe composition and technology of milk fondant leads not only to an improvement in the nutritional value, structure, shelf life and expansion of the functionality of the candy masses, but also to its cost and production time reduction.

Mannitol hemihydrate in lyophilized protein formulations: Impact of its dehydration during storage on sucrose crystallinity and protein stability

The high propensity of mannitol to crystallize in frozen solutions along with its high eutectic temperature enabling higher primary drying temperatures makes it a good bulking agent. In protein formulations, addition of a sugar (sucrose) that has the ability to remain amorphous throughout processing as well as storage is imperative to retain the protein in its native state. It is well known that in the presence of amorphous excipients and protein, mannitol can crystallize as a mixture of anhydrous polymorphs - α-, β- and δ-forms and a hemihydrate form [mannitol hemihydrate (MHH); C6H14O6·0.5H2O]. The conditions of formation of MHH due to processing and formulation variables are well established in the literature. However, MHH’s dehydration kinetics on storage and its impact on the stability of a protein has not been systematically evaluated. The overall objective was to identify conditions (temperature and humidity) at which MHH can dehydrate on storage and the consequences of the release of associated water on sucrose phase behavior and protein stability. In a mannitol-sucrose-protein lyophile, the purpose of this study was (i) to investigate the dehydration behavior of MHH (ii) to determine the influence of dehydration on sucrose crystallization and (iii) the effect of moisture released due to MHH dehydration on model protein (Bovine serum albumin, BSA or Human serum albumin, HSA) aggregation. MHH dehydration and sucrose crystallization was observed in cases where the relative humidity was ≥ 55% (open vials). A relative humidity of ≤ 33% RH prevented MHH dehydration while retaining sucrose amorphous. No protein aggregation was observed irrespective of presence of MHH or its dehydration.

Monitoring and Visualization of Crystallization Processes Using Electrical Resistance Tomography: CaCO3 and Sucrose Crystallization Case Studies.

In the current research work, electrical resistance tomography (ERT) was employed for monitoring and visualization of crystallization processes. A first-of-its-kind MATLAB-based interactive GUI application “ERT-Vis” is presented. Two case studies involving varied crystallization methods were undertaken. The experiments were designed and performed involving calcium carbonate reactive (precipitative) crystallization for the high conductivity solution-solute media, and the cooling crystallization of sucrose representing the lower conductivity solution–solute combination. The software successfully provided key insights regarding the process in both crystallization systems. It could detect and separate the solid concentration distributions in the low as well as high conductivity solutions using the visual analytics tools provided. The performance and utility of the software were studied using a software evaluation case study involving domain experts. Participant feedback indicated that ERT-Vis software helps by reconstructing images instantaneously, interactively visualizing, and evaluating the output of the crystallization process monitoring data.

Simulation of the rate of dissolution of sucrose crystals

The article presents a nonlinear probabilistic mathematical model of the dissolution rate of sucrose crystals in multicomponent solutions. The developed model is based on the experimental data of A. Brighel-Müller, it is additive and consists of four terms. The first component describes the diffusion of sucrose molecules, the next two parts of the model interpret the reactions of sucrose with water and non-sugars with the formation of its hydrated molecules and sugar-non-sugar compounds. The fourth component characterizes the detachment of active sucrose molecules from the surface of the crystals under the influence of a solvent. In the simulation, a genetic algorithm was used with subsequent refinement of the model coefficients by the Hooke-Jeeves configuration method. The error in modeling the rate of dissolution of crystalline sugar relative to the experimental data of A. Brighel-Müller is ±7.8% at an iteration step of 1⋅10 −5 . The model can be used to assess the loss of sugar in the crystallization section, to control the melting of sugar crystals in syrup, outflow, rinse, purified juice, water. • A probabilistic model of the dissolution rate of sucrose crystals has been developed. • The specific rate of the dissolution process is additive, based on experiments. • The driving force is the difference in activity in saturated and diluted solutions. • The relation between mass and the linear size of the sucrose crystal is approximated. • A probabilistic model is used to optimize the dissolution of sucrose crystals.