AU - GHolamhoseni por, A AU - Varidi, M.J AU - Elahi, M AU - SHahedi, F TI - Optimization of Traditional Production Process of Rock Candy PT - JOURNAL ARTICLE TA - JSTNAR JN - JSTNAR VO - 13 VI - 47 IP - 47 4099 - http://jstnar.iut.ac.ir/article-1-1038-en.html 4100 - http://jstnar.iut.ac.ir/article-1-1038-en.pdf SO - JSTNAR 47 ABĀ  - 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 CP - IRAN IN - LG - eng PB - JSTNAR PG - 85 PT - Research YR - 2009