Sugar crystallization

Confeito is the name given to small pieces of candy made by crystallizing sugar around poppyseed cores. 

If the sirup be of pure crystallized sugar the product of the density multiplied by two is reduced by oae-twelfth thus—... 

About five pounds of this liquor is poured at One time ioto each drained mould, containing about sixty pounds of crystallized sugar, whioh corresponds to ninety-three or cue hundred pounds of concentrated sirup, put into the mould. This operation is repeated throe times at intervals of twelve hours, and the sugar is then allowed to drain for three or four days. At the end of this time it may he put into casks, and it will be much drier and less alterable than ordinary brown sugar. 

Gerd Jacob Bensen.—Hot air passed through the sugar to dry it. Crystallized sugar placed in a vacuum pan. Crystals thus gat are mixed with a clear sirup produced from refined sugar the mixture put into moulds and stoned. 

Crystallization sugars may easily crystallize. The crystals are usually stable at room temperature, although in general are hygroscopic and they have to be held in a closed vessel. Sugars are present in wines at very low concentration thus they remain soluble. Nevertheless some problems can arise when some insoluble crystals appear, such as mucic acid (galactaric). 

The crystallized sugar is transferred to centrifuges for removal of free liquor. The sugar from centrifuges contains about 1 percent moisture. They are conveyed to holding bins located above dryers. These dryers... 

Three protocols used the Electron Spin Resonance (ESR) technique ESR allows the observation of unpaired electrons, especially free radicals induced by irradiation, if they are stable during commercial storage of the food. This only occurs in the solid and dry components of the food, where the reactivity of the radicals with each other or with water is low. The first protocol (EN 1786) is relative to meat and fish bones (Fig. 3), the second one (EN 1787) to food containing cellulose such as berries, and the third one (EN 13708) to food containing crystallized sugars. 

Structure of some crystallized sugar-protein complexes... 

The structure of some crystallized sugar—protein complexes 241... 

There are particles in ice crystals, when the ice melts, these particles disappear sugar particles exist in the crystal sugar, but not in the sugar solution gasoline particles are in liquid gasoline, when gasoline evaporates, they are destroyed . 

Pure crystallized sugar added if cuvee is low in sugar... 

Niediek, E.A. 1971. Studies on crushing of crystal sugar. Z Zuckerindus. 21, 432-439. 

In preparing crystals of any substance, one of two methods is used either the substance is melted and then slowly cooled, when crystals are formed, as in the case of ice, or the substance is dissolved and then the solvent evaporated, when the material may come out of solution as crystals, as in the case of crystallizing sugar from water solution. In the case of rhombic sulphur the first method can not be used, because crystallization must take place below the transition temperature, which in turn is below the solidification temperature of liquid sulphur. The second method must therefore be resorted to and evaporation carried on below 96°. For preparing monoclinic crystals the first method is suitable, since this form is stable directly below the solidification temperature of the liquid. 

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