Recent progress at crystallization of sugar

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008361" target="_blank" >RIV/60461373:22330/03:00008361 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Recent progress at crystallization of sugar

Original language description

New processes of sucrose crystallilzation in the sugar technology are presented focusing different conditions at crystallization of sucrose either from sugar raw juice treated by micro- and ultrafiltration or from technical sugar solution extracted fromcontinuous chromatographic separation. Results approved possibility of sucrose crystallization from sugar juice without any previous exacting chemical procedure and thus reduce energy and envirronmental heftiness.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2003

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Engineering in Life Sciences

ISSN

1618-0240

e-ISSN

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Volume of the periodical

3

Issue of the periodical within the volume

3

Country of publishing house

DE - GERMANY

Number of pages

73

Pages from-to

141-145

UT code for WoS article

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EID of the result in the Scopus database

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