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The Effect of Ice Crystallization to Sucrose Concentration in Sucrose Solution

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Sucrose is one of the main ingredients for the sweetener in the production of pharmaceutical syrups. in the cooling process, water is often frozen out of a sucrose solution in its pure form as ice. Due to the crystallization of water, the sucrose concentration in the sucrose solution changed. This study aims to help in calculating the changed sucrose concentration after the cooling process by determining the freezing temperature of sucrose solution with concentration of 0% to 70%. the freezing temperature was found to be lower for higher initial concentration of sucrose. the application of lever rule shows the same tendency in every concentration, which is the lower the temperature of a sucrose solution, the higher the rest sucrose concentration. Further study in the kinetics of ice crystallization shows that lower temperature yields bigger nucleus for ice crystals due to greater Van der Waals attraction, but the crystal growth rate is slower and higher temperature yields smaller nucleus but faster crystal growth.

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Availability

B01740

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

1740

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

PE
Ice crystallization
Sucrose concentration
Freezing temperature
Supersaturation
Crystal growth

Specific Detail Info

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