Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 19 (4) 2020 pp. 457-465

Serhii V. Tkachenko1, Tamila V. Sheiko1, Vasyl V. Petrenko1, Olena M. Anisimova2, Inha V. Kuznietsova1, Lubomir M. Khomichak1, Oleksandr M. Obodovych3

1Institute of Food Resources, National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
Research and Production Enterprise “Electrogasochem”, Kyiv, Ukraine
Institute of Engineering Thermophysics, National Academy Sciences of Ukraine, Kyiv, Ukraine

Influence of crystallizing agent on sugar quality


Background. One of the important processes in sugar production is massecuite boiling. The intensification of this process is possible by reducing the boiling time and thus improving the quality of the finished product. This study examines the methods of massecuite boiling by using different types of crystal formers: powdered sugar, a standard factory suspension, and the crystal former “Ester K 01”, as well as a comparison of their direct effects on the quality of the finished product.

Materials and methods. All laboratory tests of crystal-forming agents were carried out using syrup taken from sugar factories. Laser diffractometry was used to determine the particle size (dispersion) of the crystalforming agents. Prepared syrup samples were used to obtain the massecuite, which was boiled in a laboratory vacuum evaporator in conditions maximally adapted to production. Sugar was obtained by separating the massecuite in a laboratory vacuum filtration. All the studies of qualitative and quantitative indicators of products and intermediates were performed using standard methods.

Results. The particle size distribution was determined and the curves of the differential size distribution of sugar fineness were given. The most uniform particle distribution was noted using “Ester K 01” crystal former. The duration of massecuite boiling was studied and a comparative characteristic of the quality indicators was provided for the obtained massecuite and massecuite syrup in accordance with the type of crystal former used. The highest sucrose content was observed in the sugar sample obtained using the “Ester K 01” crystallizing agent. This sample also had the lowest ash content. Microphotographs of the sugar crystals were provided with fixation of their size after 5, 10, and 20 minutes of adding various types of crystallizing agent, and the morphology of the sugar crystals in the finished massecuite was studied. The most equal crystals were produced using an “Ester K 01” crystallizing agent and a standard factory suspension in comparison to massecuite made with icing sugar. The granulometric composition of sugar crystals obtained with different crystal formers was also compared in this research. The crystal former “Ester K 01” was studied in production and laboratory conditions, and the crystallizing agents’ comparative characteristics were also given.

Conclusion. In conclusion, the usage of the crystallizing agent “Ester K 01” in the fully automated proces conditions for producing massecuite would be recommended by us. It will allow more uniform granulometric composition of sugar to be obtained.

Keywords: crystallization center, crystallizing agent, crystallization, crystal size distribution, massecuite, sugar
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MLA Tkachenko, Serhii V., et al. "Influence of crystallizing agent on sugar quality." Acta Sci.Pol. Technol. Aliment. 19.4 (2020): 457-465.
APA Tkachenko S. V., Sheiko T. V., Petrenko V. V., Anisimova O. M., Kuznietsova I. V., Khomichak L. M., Obodovych O. M. (2020). Influence of crystallizing agent on sugar quality. Acta Sci.Pol. Technol. Aliment. 19 (4), 457-465
ISO 690 TKACHENKO, Serhii V., et al. Influence of crystallizing agent on sugar quality. Acta Sci.Pol. Technol. Aliment., 2020, 19.4: 457-465.