Effect of Alanine on rate of crystallization of sucrose

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

Abstract

During crystallization of sucrose from the mother liquor, there is need to monitor degree of supersaturation. Supersaturation is influenced by three primary variables viz. Brix, purity and temperature of the mother liquor. It has considerable influence on product quantity. Color formation in sugar crystals is one of the areas of concern to sugar industry. Amino acids are the main color causing compounds. In the present artificial effect of Alanine on rate of crystallization of sucrose for two crystals sizes and two temperatures ranges has been studied. It has been found that growth rate of sugar crystals decreased with increase in concentration of alanine and degree of supersaturation as also temperature rise of 10 degree centigrade.