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Description
Principles of Sugar Technology, Volume II: Crystallization summarizes the principles of the crystallization process applied in the sugar industry all over the world. This book describes the control systems and theories concerned with crystallization, reviewing the complicated technological process in sugar manufacture. The crystallography of sucrose in relation to the techniques, control methods, and fundamental changes and evolutions in the equipment used in factories for the crystallization process are also considered. Other topics include the developments in the technology as to crystallization by cooling, solubility of sucrose in impure solutions, and control instruments and technological and engineering developments in vacuum control and adjustment. The regulation of vapor pressures, significance of the circulation in vacuum pans, and nucleation technique are also covered in this publication. This volume is valuable to sugar technologists and individuals connected with the sugar industry.
Pages
586 pages
Collection
n.c
Parution
2013-09-24
Marque
Elsevier
EAN papier
9781483230511
EAN PDF SANS DRM
9781483278001
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
74,85 €

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