Combined effect of starch and dextran in sucrose crystallization
In: Sugar industry, S. 697-704
In sugar manufacture crystallization is the most important unit operation that directly affects in sugar quality. The combined effects of dextran and starch were studied in crystallization experiments. The experiments were performed following a 22 full factorial design, with 3 central points and 4 more axial points, a total of 11 experiments per type of crystallization. Therefore, 22 experiments were carried out (11 cooling crystallizations and 11 evaporating crystallizations) with starch and dextran contents ranging from 0 to 2000 mg/kg. The obtained crystallized sugar was analyzed with respect to its starch and dextran contents and its turbidity and its alcoholic floc formation. Controlled cooling crystallization gave lower contamination compared to evaporating crystallization.