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

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

77
views

0
downloads

Cite This

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

Collections

Department of Food Engineering, Article