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KMID : 1007520010100020108
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Food Science and Biotechnology
2001 Volume.10 No. 2 p.108 ~ p.114
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Optimal Conditions for Cocrystallization of Supersaturated Sucrose Syrup
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OH, SANG SUK
Kim, Suk Shin/Noh, Bong Soo/LEE, Won Jong/Ryu, So Young/Ryu, Soo Youn/Roh, Hoe Jin
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Abstract
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Effects of the sucrose concentrations (90-98%) and temperatures (120-140) of supersaturated sucrose syrup, the agitation speeds of Hobart mixer, and the concentrations of maltodextrin were evaluated to provide the optimal cocrystallization conditions. The cocrystallized sucrose products were observed with naked eyes, optical microscope, and scanning electron microscope. The optimal conditions were sucrose concentration 90.4-91.0%, temperature 120-125℃, agitation speed 3 → 2 → 2, and maltodextrin concentration 1.0-2.5%.
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