Why is controlling crystallization The key to candy making?
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13 Citations | These steps are shown to exhibit both thermodynamic and kinetic control of the overall crystallization process, making it far more complex than the single-step, thermodynamically controlled melting process. |
| Indeed, the degree to which living organisms are able to control the crystallization process is most striking when contrasted to the products of such synthetic crystallization processes. | |
| The crystallization governing mechanisms could be varied by appropriate control of the crystallization conditions. | |
52 Citations | These studies help to understand the mechanisms of convection during crystallization and suggest ways to control crystallization. |
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What is the crystallization?4 answersCrystallization is the process of forming a phase with a highly ordered structure, where the basic building units are arranged in a 3D periodic lattice. It is a crucial process that produces crystals, which are essential for various industrial applications and scientific research. Crystallization is used to purify synthetic drug substances and intermediates, as well as to control bulk properties such as particle size, surface area, and flowability. It is also used to produce a wide range of materials, including sodium chloride, sodium and aluminium sulphates, and sucrose, with production rates exceeding 108 tonne/year. Crystallization is often preferred over distillation for purifying organic liquids due to lower enthalpies of crystallization and reduced energy requirements. Additionally, crystallization plays a key role in various processes such as freeze-concentration of fruit juices, desalination of sea water, recovery of valuable materials, and biotechnological operations. The kinetics of the crystallization process can be analyzed by considering factors such as crystal shape, diffusion properties of the solution, and the concentration changes in the sugar-containing liquid system.
Why is crystallization kinetics important in making glass?4 answersCrystallization kinetics is important in making glass because it helps understand the transition between the amorphous and crystalline states, which is crucial for technological applications. By studying the kinetics of glass crystallization, researchers can identify the characteristic switching properties and better assess the suitability of glass-forming materials for various applications. The activation energy and growth mechanisms of crystallites can be determined through techniques such as calorimetry and microscopy. Differential Thermal Analysis (DTA) techniques can be used to predict the temperature range of nucleation and crystal growth, providing insights into the nucleation process and the primary nucleating phase. Additionally, understanding the crystallization kinetics of glassy alloys can help optimize their properties, such as the crystallization peak temperature and the nucleation rate. Overall, studying crystallization kinetics is essential for improving the design and performance of glass materials in various fields.
Who is the theory of candy?3 answersThe Candy model, a marked point process, was introduced by Stoica et al. (2000).
How do the size and shape of sugar crystals affect the firmness of caramel candy?5 answersThe size and shape of sugar crystals have an impact on the firmness of caramel candy. Small crystals result in a more creamy consistency, which is preferred by consumers, while large crystals create a coarse mouth feel. The production of candy caramel involves a method that includes mixing crystalline sugar with dry milk whey, dissolving the mixture in water, and gradually heating the syrup. The addition of maltodextrin to the sugar helps improve the physiological parameters of caramel while reducing its energy value. Additionally, uniformly shaped pieces of gasified candy containing gas bubbles with a diameter below 150 microns produce a prolonged sizzling sensation when dissolved in the mouth. Therefore, the size and shape of sugar crystals, as well as the addition of other ingredients, play a role in determining the firmness and sensory experience of caramel candy.
How can the spontaneous formation of glass be controlled?4 answersThe spontaneous formation of glass can be controlled by manipulating the composition and viscosity of the material. By using colloidal dispersions at the single-particle level, local structural details can be revealed, which are inaccessible to many experimental techniques. Polydisperse suspensions tend to form glassy structures, while monodisperse colloidal hard spheres readily crystallize. By exploiting the difference in sedimentation velocities of colloidal particles of different sizes, a sediment can be created that changes continuously in composition as a function of height, allowing for the observation of glassy and crystalline states. In industrial glass production, variations in the composition, redox state, water content, and SO3 content can affect the viscosity of the glass melt. A measuring device for the continuous determination of viscosity has been developed, allowing for the correction of variations in viscosity through control elements. Mathematical simulation models can also be used to control glass furnaces and optimize glass quality.
What are ways to help prevent crystallization when cooking sugar with the wet method?6 answers