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Crystallization and Drying in Thin Sucrose Films During Panning
Author(s) -
SHASTRY ARUN V.,
HARTEL RICHARD W.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10915.x
Subject(s) - panning (audio) , crystallization , nucleation , sucrose , crystal (programming language) , chemistry , crystal growth , growth rate , materials science , crystallography , mineralogy , food science , optics , organic chemistry , mathematics , physics , zoom , programming language , geometry , computer science , lens (geology)
Sucrose crystallization in thin films (50–55 μm) was studied, using a videomicroscopy technique, at conditions encountered during hard panning processes. No nucleation occurred in unseeded films, while a linear increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25–30°C) and with air velocity (2.4–12.5 m/sec), but did not change with varying sucrose concentrations (70–76% w/w) and relative humidities (0–66% at 30°C). FD & C Yellow No. 5 food coloring in the dye form (0.05–0.5 g/100 mL) showed no effects while similar concentrations in the lake form inhibited crystal growth rate.