果糖结晶性能的研究

Study on the crystallization properties of fructose syrup

研究了不同乙醇浓度下,果糖溶液粘度和介稳区宽度的变化,得出果糖冷却结晶的最佳溶剂组成为V乙醇/V水=0.2。研究了蔗糖酯S-570和Span60两种非离子表面活性剂对增加糖膏流动性、改善晶体形态和均匀度的效果。结果表明,两种表面活性剂均能增加糖膏流动性,改善晶体形态和均匀度。S-570最多可降低糖膏粘度16.4%,Span60最多可降低糖膏粘度9.7%。添加表面活性剂后,晶体表面光洁完好,粒径均匀。

The metastable zone width and the viscosity of fructose in a series of volume proportional of ethanol/ water was investigated. The results showed that the optimum ratio of ethanol and water for crystallizing fructose was Vethanol/Vwater = 0.2. TWO nonionic surfactants were used to increase the flowability of fructose massecuite and to make the crystalline more uniform. The results showed that the effect was quite distinct. S-570 and Span 60 could reduce the viscosity of fructose massecuite by 16.4% and 9.7% receptively. The surfaces of the crystals became more smooth and the sizes became more uniform after adding S-570 and Span 60.