The continuous crystallization of dextrose and fructose using the BMA vertical cooling crystallizer with oscillating cooling coils (OVCC)

被引：0
|
作者：
Makina, M [1 ]
机构：
[1] BMA, D-38122 Braunschweig, Germany
来源：
ZUCKERINDUSTRIE | 2004年 / 129卷 / 04期
关键词：
cooling crystallization; dextrose; fructose;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The crystallization of dextrose and fructose takes place in two steps continuously: pre- and main crystallization. The massecuite is cooled down continuously in a vertical oscillating cooling crystallizer during the second step. The very difficult and extensive crystallization of fructose and similar products is made possible by the optimized design of the crystallizer and novel manufacturing methods.
引用
收藏
页码：237 / 241
页数：5
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