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This paper presents an evaluation of the influence of a static magnetic field of moderate intensity on the process of recrystallization of a supersaturated solution of sucrose with impurities. In the work is designed and executed experiments determining the influence of a static magnetic field on the nucleation rate and the morphology of microcrystals of sucrose. It characterizes the magnetic conditioning device used in the tests, with values of average flux density of approximatel y 2 774 and 3 376 Gauss. The application states that the magnetic field in the range of values used causes a 50 % delay in the process of recrystallization of sucrose in an impure solution, favoring a better uniformity and regularity in the surface and edges of the

Influencia del campo magnético estático en la recristalización de la sacarosa en soluciones impuras Influence of the Static Magnetic Field in the Recrystallization of the Sucrose in Impure Solutions