Effect of oxalic acid on the rate of crystallization of sucrose

aamarpali ratna puri, national public school, kapurthala, punjab, india

Abstract

Sugar crystallization is a delicate process in which both super saturation and crystal content play a decisive role. Growth rates of sugar crystals are determined in the presence of different levels of the oxalic acid. Two-liter laboratory vacuum pan used in Kishihara laboratory, Japan under controlled conditions is used for the present study. The effect of oxalic acids on the growth rate of sugar crystals was studied at two different temperatures 328 and 338K and with two different seed size of sucrose (850 and 600ìm). The growth rate was studied at two degrees of supersaturation (1.10 and 1.15). The growth rate of sucrose crystals (with or without added impurity) showed significant increase with the 100C rise in temperature. The growth rate of sucrose crystals was found to decrease with the increase in the level of oxalic acid in sugar solution.