Volume 13, Issue 47 (4-2009)                   jwss 2009, 13(47): 85-93 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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
, mjvaridi@yahoo.com
Abstract:   (18519 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).
Full-Text [PDF 1718 kb]   (15714 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2010/05/1 | Published: 2009/04/15

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb