Crystallization and Drying in Thin Sucrose Films During Panning |
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Authors: | ARUN V SHASTRY RICHARD W HARTEL |
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Affiliation: | Authors Shastry and Hartel are affiliated with the Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Dr., Madison, WI 53706. |
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Abstract: | Sucrose crystallization in thin films (50–55 μm) was studied, using a videomicroscopy technique, at conditions encountered during hard panning processes. No nucleation occurred in unseeded films, while a linear increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25–30°C) and with air velocity (2.4–12.5 m/sec), but did not change with varying sucrose concentrations (70–76% w/w) and relative humidities (0–66% at 30°C). FD & C Yellow No. 5 food coloring in the dye form (0.05–0.5 g/100 mL) showed no effects while similar concentrations in the lake form inhibited crystal growth rate. |
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Keywords: | hard panning sucrose crystal growth nucleation drying |
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