Particle size determination in food production: Application to crystallization process in sugar beet

Abstract

Particles size has important role as parameter for control and evaluation of food processing and quality characteristic of final product. In sugar cane or sugar beet processing the most important influences of particle size are evident in phase of juice purification and crystallization. Particle size of calcium carbonate has great effect to the nonsucrose compounds removal from raw juice and filterability of juices in the juice purification. Crystallization is the final stage in production of organic or nonorganic sugar. The paper has dealt with applications of Coulter Counter technique in evaluation of crystallisation process in technical sucrose solutions under laboratory conditions. The crystal growth rate was determined by measuring crystal size and crystal size distribution. The Rosin-Rammler-Sperling-Bennet function was applied for evaluation of characteristic size and uniformity of crystals. In sugar industry determination of crystal size distribution is applied in order to optimize production of crystal footing, evaporation and cooling crystallisation. Crystal size distribution has a significant influence on the processes of centrifugation, drying, sifting, storing and on the quality characteristics of the final product. The aim of crystallization is to produce a maximum amount of crystal sugar, sucrose crystals of best possible quality without any twin crystals, conglomerates or very fine grain and reduce energy counsumption.