Determination of Crystallization Metastable Zone Width and Crystal Growth Rate of Xylitol

doi:10.7506/spkx1002-6630-201103009

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 33-35.doi: 10.7506/spkx1002-6630-201103009

• Basic Research • Previous Articles Next Articles

Determination of Crystallization Metastable Zone Width and Crystal Growth Rate of Xylitol

WENG Xian-fen

College of Materials and Chemical Engineering, Sichuan University of Science and Engineering

Received:2010-03-19 Revised:2010-12-29 Online:2011-02-15 Published:2011-01-13
Contact: WENG Xian-fen E-mail:wengxf@suse.edu.cn

Abstract

Abstract: The crystallization metastable zone width of pure xylitol solution and xylitol solution containing sorbitol or glucose was determined by laser light scattering method. The effects of super saturation and additives on crystal growth rate at different crystallization temperatures were studied. The results showed that crystal growth rate decreased with the increase of super saturation; the presence of sorbitol and glucose as undesired substances led to slower growth rate. Sorbitol had more obvious inhibitory effect on crystal growth as compared to glucose.

Key words: xrlitol, crystallization, metastable zone, crystal growth rate

CLC Number:

Q946.49

WENG Xian-fen. Determination of Crystallization Metastable Zone Width and Crystal Growth Rate of Xylitol[J]. FOOD SCIENCE, 2011, 32(3 ): 33-35 https://doi.org/10.7506/spkx1002-6630-201103009

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Determination of Crystallization Metastable Zone Width and Crystal Growth Rate of Xylitol

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