Cooling crystallization is mainly used in the glucose and fructose syrups crystallization. The key parameter to monitor in starch sweeteners crystallization is the supersaturation as it directly affects the crystallization. Process conditions play an important role as different carbohydrates crystallize in distinct conditions. Solubility increases when temperature rises, and the solution becomes supersaturated. Once the temperature starts to slowly decrease, crystallization starts. Mother liquor concentration starts to decrease when sweetener is transferred to crystals.
Download the application note to learn how Vaisala K-PATENTS® Process Refractometer measures Brix or Total Dissolved Solids (TDS) and:
The note also includes recommended installation points for best performance.
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