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vol. 17, nr. 1 (2011)
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Analysis of selected technological factors determining particle size distribution of crystalline glucose
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Sławomir Bakier, Krzysztof Miastkowski
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Division of Food Industry Engineering, Bialystok University of Technology ul. Wiejska 45C, 15-351 Białystok |
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vol. 17 (2011), nr. 1,
pp. 5-16
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abstract:
The paper focuses on the analysis of the influence of technological factors that determine the particle size composition of crystalline glucose during its crystallization process. The study was conducted on concentrated glucose syrup (derived on the basis of enzymatic degradation of potato starch) acquired from the production line for the Food Industry Enterprises PEPEES Ltd., Łomża. Two basic parame-ters determining the crystallisation process were chosen, namely: the amount of crystalline strain and cooling rate of crystallising mixture. The particle size distribution analysis of glucose was carried out using images of crystals obtained in conditions shearing interferometry. Measurements were made using a computer program for image analysis, called analySIS. Subsequently, STATISTCA 8.0 software was applied to examine the population distributions of the crystals obtained in the analysed samples. All the analysed batches of crystalline glucose were characterised by populations showing the nature of exponential distribution. It was shown that the use of crystalline strain at 6% of its crystallising mixture will produce particle size composition characterised by the lowest value of exponential distribution = 0.019 and the highest average crystal size of d50 = 52.46 μm. It was also found that populations of crystals obtained by slow cooling are markedly different with respect to λ parameter as well as to the maximum crystal diameter d50 in the case of the samples crystallised by rapid cooling. The obtained results make it possible to clearly state that the crystallisation process conducted under controlled conditions offers a possibility of a significant improvement of particle size composition of crystalline glucose.
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keywords:
glucose crystallisation, particle size composition, crystalline glucose
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original in:
Polish
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