Development of a technology for crystallization and spray drying of saccharides in the food industry

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928045" target="_blank" >RIV/60461373:22330/23:43928045 - 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
Development of a technology for crystallization and spray drying of saccharides in the food industry
Original language description
This work presents the purification and separation of sucrose from solution with optimal experimental techniques by cooling crystallization, spray drying, and image analysis. Key parameters including supersaturation, nucleation, metastable zone width, and cooling rate were determined through a series of batch crystallization experiments. Subsequently, spray drying of the sucrose solution was performed to yield dried crystals. Furthermore, the characterization of the resulting crystals, encompassing both their quality and size distribution, was conducted via LUCIA image analysis after the crystallization processes.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 19th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-88307-17-4
ISSN
2336-6796
e-ISSN
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Number of pages
7
Pages from-to
6-12
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Prague
Event date
Nov 8, 2023
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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