Sugar crystallization in food products
作者： Richard W. Hartel , Arun V. Shastry
DOI: 10.1080/10408399109527541
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摘要: Abstract A review of the recent literature on crystallization commercial sugars (fructose, glucose, lactose, and sucrose) is presented. Topics include: Nucleation — The formation crystalline phase from supersaturated solutions can occur by either a spontaneous or forced nucleation mechanism. Recent work mechanisms, kinetics, impact both heterogeneous secondary (contact) discussed. Growth studies mechanisms kinetics crystal growth will be reviewed. This discussion includes rate dispersion exhibited these sugars. Effects impurities additives presence (including mixed sugar systems) affects steps. in this area included. Emphasis placed relationship between phenomena solution structure for comparison purposes.
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