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Monitoring the Effect of the Dextran Molecular Weight on Sucrose Crystallization by Focused Beam Reflectance Measurement (FBRM)

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Abstract

The influence of the molecular weight of dextran on the crystallization of sucrose (including primary and secondary crystallization) in a pure sucrose solution was investigated via in-line focused beam reflectance monitoring. The most pronounced effect of dextran on sucrose crystallization was found with molecular weights >500,000 at a concentration of 2500 ppm. Molecular weight of 6000 has no profound effect on sucrose crystallization under the same condition. The results demonstrated that high molecular weight dextran delays and reduces the primary crystallization rate of sucrose and enlarges the unweighted chord length distribution zone.

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Acknowledgments

I hereby express gratitude to Ping-Jun Zhang for his great help in data collection and analysis. All authors acknowledge the Province Science and Technology of Guangdong (2014B020205001), Province Natural Science Fund of Guangdong (2014A030310463) and the Fundamental Research Funds of the Guangdong Academy of Sciences (2016GDASPT-0208) for their financial support. This work was supported by the National Science & Technology Pillar Program during the 12th Five-year Plan Period (No.2011BAE16B02).

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    Authors and Affiliations

    1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China

      Kai Huang, Ping-Jun Zhang, Biao Hu & Shu-Juan Yu

    2. Guangxi Vocational and Technical Institute of Industry, Nanning, 530001, China

      Kai Huang

    3. Guangzhou Sugarcane Industry Research Institute, Guangzhou, 510316, China

      Ping-Jun Zhang & Biao Hu

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    1. Kai Huang
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    Correspondence to Shu-Juan Yu.

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    Kai Huang and Ping-Jun Zhang have contributed equally to this work and should be considered co-first authors.

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    Huang, K., Zhang, PJ., Hu, B. et al. Monitoring the Effect of the Dextran Molecular Weight on Sucrose Crystallization by Focused Beam Reflectance Measurement (FBRM). Sugar Tech 18, 325–332 (2016). https://doi.org/10.1007/s12355-015-0423-9

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