Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/30110
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Grbić, Jasna | en_US |
dc.contributor.author | Jevtić Mučibabić, Rada | en_US |
dc.contributor.author | Radivojević, Stevan | en_US |
dc.contributor.author | Kuljanin, Tatjana | en_US |
dc.contributor.author | Bodroža-Pantić, Olga | en_US |
dc.date.accessioned | 2020-12-14T17:48:22Z | - |
dc.date.available | 2020-12-14T17:48:22Z | - |
dc.date.issued | 2012 | - |
dc.identifier.isbn | 9788679940285 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/30110 | - |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Novi Sad: University of Novi Sad, Institute of Food Technology | en_US |
dc.relation.ispartof | Abstract Book of 6th Central European Congress on Food (CEFood), Novi Sad, Serbia | en_US |
dc.source | CRIS UNS | - |
dc.source.uri | http://cris.uns.ac.rs | - |
dc.title | Particle size determination in food production: Application to crystallization process in sugar beet | en_US |
dc.type | Conference Paper | en_US |
dc.relation.conference | 6th Central European Congress on Food (CEFood) | en_US |
dc.identifier.doi | (BISIS)89770 | - |
dc.identifier.doi | (BISIS)89770 | - |
dc.identifier.doi | (BISIS)89770 | - |
dc.identifier.url | https://www.cris.uns.ac.rs/record.jsf?recordId=89770&source=BEOPEN&language=en | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 305 | en_US |
dc.relation.firstpage | 305 | en_US |
dc.identifier.externalcrisreference | (BISIS)89770 | - |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Prirodno-matematički fakultet, Departman za matematiku i informatiku | - |
crisitem.author.orcid | 0000-0002-8063-2045 | - |
crisitem.author.orcid | 0000-0002-7206-4009 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Prirodno-matematički fakultet | - |
Appears in Collections: | FINS Publikacije/Publications |
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