Abstract
When concentrated aqueous solutions of sucrose are cooled, ice or sucrose crystals separate, depending on the concentration and temperature. The state diagram of the sucrose-water system describes both the equilibrium and non-equilibrium behaviour. A detailed account is given of the effect of sucrose concentration and various, principally polysaccharide, stabilizers on the processes of homogeneous and heterogeneous nucleation, as well as the kinetics of crystal growth. Increasing concentrations of sucrose reduce the diffusion coefficient of water molecules and the linear growth velocity of ice crystals. Polysaccharide stabilizers have relatively little effect until incipient gelation occurs. Thereafter, there is a gross change in crystal form and growth rate. A careful analysis of the impact of sucrose concentration on the rate of ice crystal growth has not permitted satisfactory matching of theoretical predictions with actual behaviour.
Recent studies of the rate of growth of sucrose crystals in sucrose glasses of varying water contents are recorded. There is no simple relationship between the moisture content (in the 2–12 w/w% H2O range) and the rate of growth of the sucrose crystals.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
F.E. Young and F.T. Jones, Sucrose hydrates, the sucrose-water phase diagram, J. Phvs. Chem. 53:1334 (1949).
A.H. Muhr, “The Influence of Polysaccharides on Ice Formation in Sucrose Solutions,” Ph.D. Thesis, Nottingham University (1983).
B. Luyet and D. Rasmussen, Study by differential thermal analysis of the temperature of instability of rapidly cooled solutions of glycerol, ethylene glycol, sucrose and glucose, Biodynamica 10:167 (1968).
A.P. MacKenzie, Nonequilibrium freezing behaviour of aqueous systems, Phil. Trans. R. Soc. London B. 278:167 (1977).
H. Levine and L. Slade, Water as a plasticizer: physicochemical aspects of low-moisture polymeric systems, in “Water Science Reviews,” Vol. 3, F. Franks, ed., Cambridge University Press, Cambridge (1988).
A.H. Muhr, J.M.V. Blanshard and P.R. Sheard, Effect of polysaccharide stabilizers on the nucleation of ice, J. Food Technol. 21:587 (1986).
P.V. Hobbs, “Ice Physics,” Clarendon Press, Oxford (1974).
J. Garside, R. Janssen-van Rosmalen, and P. Bennema, Verification of crystal growth rate equations, J. Cryst. Growth 29:353 (1975).
G.P. Ivantsov, Growth of spherical and needle shaped crystals of a binary alloy, Dokladv Akad. Nauk. SSSR 58:567 (1947).
G.F. Boiling and W.A. Tiller, Growth from the melt, III. Dendritic growth, J. Appl. Phvs. 10:2587 (1961).
M.E. Glicksman, R.J. Schaefer, and J.D. Ayers, Dendritic growth — a test of theory, Met. Trans. 7A:1747 (1976).
J.S. Langer, Instabilities and pattern formation in crystal growth, Rev. Modern Physics 52:1 (1980).
J.S. Langer, Dendritic solidification of dilute solutions, Physico-Chemical Hydrodynamics 1:44 (1980).
C.V. Lusena, Ice propagation in systems of biological interest, III. Effect of solutes on nucleation and growth of ice crystals, Arch. Biochem. Biophvs. 57:277 (1955).
N.J.H. Huige and A.A.C. Thijssen, Rate-controlling factors of ice crystal growth from supercooled water and glucose solutions, Proc. of Symp. Inst. Chem. Eng.: 69 (1969).
A.H. Muhr and J.M.V. Blanshard, Effect of polysaccharides on the rate of growth of ice, J. Food Technol. 21:683 (1986).
R.R. Irani and A.W. Adamson, Transport processes in binary liquid systems. I. Diffusion in the sucrose-water system at 5°C, J. Phvs. Chem. 62:1517 (1958).
J.H. Walton and R.G. Judd, The velocity of crystallization of under-cooled water, J. Phvs. Chem. 18:722 (1914).
G. Tamman and A. Buchner, Die lineare KG des Eises aus gewohnlichem und schwrem wasser, Z. Anorg. and Augem. Chemie 222:371 (1935).
G.W. Greenwood, Mechanism of phase transformations in crystalline solids, Inst. Metals Monograph Series 33:103 (1969).
J. Fischmeister and G. Grimvall, Ostwald ripening — survey, Material Sci. Res. 6:119 (1973).
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Blanshard, J.M.V., Muhr, A.H., Gough, A. (1991). Crystallization from Concentrated Sucrose Solutions. In: Levine, H., Slade, L. (eds) Water Relationships in Foods. Advances in Experimental Medicine and Biology, vol 302. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0664-9_35
Download citation
DOI: https://doi.org/10.1007/978-1-4899-0664-9_35
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-0666-3
Online ISBN: 978-1-4899-0664-9
eBook Packages: Springer Book Archive