Sucrose Crystallization by Using Microwave-Vacuum Evaporation

Date

2023-9-01

Author

İbiş, Özge Ilgın

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Sucrose crystallization is carried out by conventional evaporation methods, using evaporators, resulting in very long processing times in the food industry. In addition, process efficiency is very important in this process. Therefore, in this study, the sucrose crystallization process was achieved using a tailor-made microwave vacuum evaporation system in order to obtain the final product with shorter processing times and with higher efficiency. The aim of the thesis is to design a semi-batch crystallization process on a laboratory scale starting from beet syrup concentration to crystal mash formation. The effects of the microwave power levels (20%, 30% and 40%) used in the process and the feeding time (5 and 15 minutes) used in the crystallization stage on the efficiency and finished product properties (crystal morphology, crystallinity, particle size, solution color and turbidity and L*a*b* color values) were investigated. Microwave treatment has been shown to affect the sucrose crystal morphology and quality parameters significantly. Process yield was affected by crystallization power and feeding time significantly (p<0.05). Longer feeding time (15 minutes) and the use of medium microwave power (30%) resulted in the highest process efficiency (~ 57%). Microwave proccessed sucrose samples were smaller (~460 µm) than commercial (~695 µm) sucrose. Product solution color and b* values of the microwave processed sucrose samples increased with increasing microwave power. Turbidity of the microwave processed sucrose samples increased with increasing feeding time when 30% and 40% microwave power used. Yet, the trend was opposite in 20% microwave power. As a result of this study, it has been revealed that microwave processing can be a promising alternative to the industrial crystallization process.

Subject Keywords

Sucrose Crystallization, Crystal Properties, Microwave Processing, Microwave Vacuum Evaporation

URI

https://hdl.handle.net/11511/105367

Collections

Graduate School of Natural and Applied Sciences, Thesis