L. S. Khvorova, N. D. Lukin
All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. The rate of crystallization of anhydrous glucose is 5 times higher than of hydrate glucose. The syrups, obtained by enzymatic hydrolysis of starch, have a high glucose equivalent (GE) at the level of 98.0–98.5%. As a result, it is created favorable conditions for the crystallization of glucose in the anhydrous form from the second product with the GE of 96.0–96.5%, obtained from the molasses from the centrifugation of the first product (the syrup with the GE of 98.0–98.5%). The rate of crystallization of anhydrous glucose from syrups of the first product is 6 (g/kg)*min, from syrups of the second product (GE 96.0–96.5) – 4.5 (g/kg)*min. The rate of crystallization of glucose in hydrate form at the same values of GE does not exceed 1.0–1.3 (g/kg)*min. On the basis of these data, the technological mode of crystallization of the second product in the anhydrous was developed. Under isothermal conditions (boiling of massecuite in a vacuum apparatus) this process lasts about 9 h. The molasses after centrifugation of the second product with GE of 91.0–92.0% is used for the third crystallization of glucose in the hydrate form. The proposed technology allows to accelerate the process 3 times, reduce the need for equipment for crystallization and centrifugation, improve the quality of glucose, reduce the cost of production.
Keywords: anhydrous glucose; hydrate glucose; crystallization.
Author Details: L. S. Khvorova, D. Sc. (Tech.), chief research fellow; N. D. Lukin, D. Sc. (Tech.), acting director (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Khvorova L. S., Lukin N. D. Substantiation and Development of the Technology of Glucose Second Crystallization in the Anhydrous Form. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 6. Pp. 72-75 (in Russ.). DOI: 10.24411/0235-2451-2018-10618.