Volume 13, Issue 47 (4-2009)
jwss 2009, 13(47): 85-93 |
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GHolamhoseni por A, Varidi M, Elahi M, SHahedi F. Optimization of Traditional Production Process of Rock Candy. jwss 2009; 13 (47) :85-93
URL: http://jstnar.iut.ac.ir/article-1-1038-en.html
URL: http://jstnar.iut.ac.ir/article-1-1038-en.html
, mjvaridi@yahoo.com
Abstract: (18995 Views)
This research was carried out taking into consideration the defects of traditional process in and the most important factors affecting production of rock candy. Selected parameters used for effluent and rock candy consisted of supersaturation at 4 levels (1.3, 1.4, 1.5, and 1.6) and temperature at 3 levels (70, 80, 900C) with 3 replications. The physiochemical tests consisted of pH, color and invert sugar percentage done on all the samples. According to the results, the rise in super-saturation and temperature had significant effect on all the effluent and rock candy characteristics (P<0.01) such that color and invert sugar percentage increased and pH decreased as super-saturation and temperature increased. Furthermore, the interaction effect of super-saturation and temperature on pH, color and invert sugar percentage of rock candy was significant (P<0.01).
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