Journal of Engineering / 2019 / Article / Tab 1

Research Article

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-Sucrose220032.722.99.8
230037.928.99.0
240042.635.27.4

Water-sucrose-dextran22050032.823.19.7
100032.923.99
150033258
23050037.8298.8
100037.929.88.1
150038.1317.1
24050042.735.57.2
100042.635.86.8
150042.937.15.8

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