Sugar Industry: Effect of Dextran Concentrations on the Sucrose Crystallization in Aqueous Solutions

Table 1

Saturation temperature , crystallization temperature , and MSZW for aqueous sucrose solutions of different concentrations containing different content of dextran.

system	(g/100g water)	(ppm)	(°C)	(°C)	MSZW (°C)
Water-Sucrose	220	0	32.7	22.9	9.8
	230	0	37.9	28.9	9.0
	240	0	42.6	35.2	7.4
Water-sucrose-dextran	220	500	32.8	23.1	9.7
		1000	32.9	23.9	9
		1500	33	25	8
	230	500	37.8	29	8.8
		1000	37.9	29.8	8.1
		1500	38.1	31	7.1
	240	500	42.7	35.5	7.2
		1000	42.6	35.8	6.8
		1500	42.9	37.1	5.8