During sugar-manufacturing processes such as evaporation, loss of sucrose can occur due to acid-catalysed hydrolysis to glucose and fructose, a reaction that is exponential with temperature. This reaction is also affected by pH, brix and residence time, as well as the...
During evaporation, loss of sucrose can occur due to acid-catalysed hydrolysis to glucose and fructose, a reaction that is exponential with temperature. This paper reviews non-thermal methods for concentrating juices, particularly focusing on the developments of...
During juice evaporation sucrose loss can occur as a result of degradation reactions that are catalysed by heat, pH and other juice components. The impacts of heat and juice quality can be controlled through process and equipment design. Potential pH control...
Process steam used in juice evaporation is typically supplied from a turbine exhaust or from a pressure let-down station and so is usually superheated. Superheat raises the temperature difference between the heating surface and the temperature of the bulk juice in the...
