Features International Sugar Journal
The Blackboard

The sucrose crystal: Fundamentals [Registered]

One of the main objectives of the sugar industry is to produce large quantities of crystalline sugar of high purity, at a commercially acceptable price. This is possible because sucrose (S) has the physical properties required to do so. It is therefore not surprising that the first 4 chapters of Honig’s volume II (1959) deal with aspects of the crystallisation of S. Two of S’s fundamental properties are that it is extremely soluble in water and that its solubility increases with temperature. The figure uses data from Ebbing (1996) and Bubnik et al (1995) to compare S, G, F, potassium…

Login or sign up

Create an account

Lost your password?