Improving Quality of Crystalline Glucose as Priority for Development of Its Technology

DOI

10.2991/agrosmart-18.2018.65How to use a DOI?

Keywords

Glucose, impurities in crystals, sources of impurity, perfecting of technology

Abstract

Crystal glucose is one of the main products of starch production, pharmaceutical and food industries, veterinary medicine. Great demands are placed on the quality of crystal glucose to minimize impurities and improve microbial purity. The article discusses the sources and causes of impurities in crystals, based on studies of the content of colored impurities in glucose crystals and their migration throughout the volume of the crystal, as well as measures to reduce and eliminate them. The presence of impurities was determined by the color intensity of the crystal solutions when measuring their optical density. It was found that the optical density of solutions is higher for crystals of large fractions. At the same time, crystals of fine fraction have up to 44% of coloring impurities on their surface and 56% - in the volume of crystals; in crystals of the coarse fraction is the ratio of the impurities is 30% and 70%, respectively. The main sources of accumulation of impurities in the crystals are admixtures of starch, the conditions of conversion of starch and catalysts, types of adsorbents, as well as the technological regimes of crystallization, especially during the start of crystals. The use of enzymes for the hydrolysis of starch, activated carbons and ion exchange resins that meet the requirements of glucose production contributes to the reduction of color and improve the quality of crystals. The use of activated carbon of GN-A3 brand (Germany) has shown high efficiency in the discoloration and purification from mineral elements. The use of active coal for discoloration in combination with ion exchange resins can improve the technological and technical and economic indicators in the production of glucose. The use of technology for the production of glucose in anhydrous form, surfactants for seed crystals at the stage of crystal nucleation, reduces the number of seeds, improves the quality of glucose, by reducing the content of impurities and increasing microbial purity.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - L. S. Khvorova
AU  - N.D. Lukin
PY  - 2018/12
DA  - 2018/12
TI  - Improving Quality of Crystalline Glucose as Priority for Development of Its Technology
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 344
EP  - 349
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.65
DO  - 10.2991/agrosmart-18.2018.65
ID  - Khvorova2018/12
ER  -