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Titre du document / Document title

Caking of white crystalline sugar

Auteur(s) / Author(s)

ROGE Barbara (1) ; MATHLOUTHI Mohamed (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Université de Reims Champagne-Ardenne, laboratoire de Chimie Physique Industrielle, UMR FARE, B.P. 1039, 51687 Reims, FRANCE

Résumé / Abstract

The parameters affecting sugar caking investigated in this study are moisture content, ERH (Equilibrium Relative Humidity) grain size, crystal shape, temperature and flow function. Water sorption isotherms describe the relationship between water content and water activity (or ERH). Depending on the structure of sugar particle (crystalline or amorphous), the shape of sorption isotherm is different. Even for crystalline sugar, numerous factors affect the adsorption of water vapor and as a consequence the storage stability. The presence of a thin film of saturated solution at the surface of crystal as well as crystal size distribution and the inclusion of mother liquor droplets in the crystal are some of the factors which affect the equilibrium relative humidity of sugar and characterize its aptitude to cake. Flowability is measured with Jenike cell for the shear stress determination in consolidated sugar sample. Flow functions are useful to predict mass flow in silo or caking index of sugars.

Revue / Journal Title

International sugar journal    ISSN  0020-8841   CODEN ISUJA3 

Source / Source

2003, vol. 105, no1251, pp. 128-136 [8 page(s) (article)] (11 ref.)

Langue / Language

Anglais
Revue : Espagnol

Editeur / Publisher

Informa Healthcare, London, ROYAUME-UNI  (1899) (Revue)

Mots-clés anglais / English Keywords

White sugar

;

Caking

;

Mots-clés français / French Keywords

Sucre blanc

;

Prise en masse

;

Mots-clés espagnols / Spanish Keywords

Azúcar refinado

;

Fraguado en masa

;

Localisation / Location

INIST-CNRS, Cote INIST : 495, 35400011893253.0040

Nº notice refdoc (ud4) : 15339632



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