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Crystallization of sucrose by using microwave vacuum evaporation
Date
2024-03-01
Author
Ibis, Ozge Ilgin
Bugday, Yagmur Balabanli
Aljurf, Bodoor Nabil
Goksu, Aylin Ozgur
Solmaz, Hatice
Öztop, Halil Mecit
Şümnü, Servet Gülüm
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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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.
Subject Keywords
Microwave processing
,
Microwave vacuum system
,
Refined sugar
,
Sucrose
,
Sucrose crystallization
URI
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85178115540&origin=inward
https://hdl.handle.net/11511/108003
Journal
Journal of Food Engineering
DOI
https://doi.org/10.1016/j.jfoodeng.2023.111847
Collections
Department of Food Engineering, Article
Citation Formats
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BibTeX
O. I. Ibis et al., “Crystallization of sucrose by using microwave vacuum evaporation,”
Journal of Food Engineering
, vol. 365, pp. 0–0, 2024, Accessed: 00, 2024. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85178115540&origin=inward.