Paper Title:
Influence of Boiling Time on Purifying Sugar from Preserved Fruits Candied Liquid with Evaporation Method
  Abstract

In order to observe the influences of liquid boiling time on purifying sugar from candied liquid with evaporation method, 50 g of candied liquid was weighed for evaporating experiments and control of the boiling time is 10 min, 20 min, 25 min, 30 min. In these experiments, 6 parallel experiments were done at each boiling time for observing the change of the candied liquid in different boiling time and determining the sweetness of candied liquid. The results show that: with the increase of boiling time, sugar content continue to decrease; Selected time for the purity of the purified sugar have a great impact.

  Info
Periodical
Advanced Materials Research (Volumes 356-360)
Chapter
Chapter 6: Environmental Engineering
Edited by
Hexing Li, Qunjie Xu and Daquan Zhang
Pages
1097-1100
DOI
10.4028/www.scientific.net/AMR.356-360.1097
Citation
H. Li, L. S. Yang, Y. D. Ma, Z. Z. Huang, M. M. Zhou, S. Q. Lin, "Influence of Boiling Time on Purifying Sugar from Preserved Fruits Candied Liquid with Evaporation Method", Advanced Materials Research, Vols. 356-360, pp. 1097-1100, 2012
Online since
October 2011
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Price
$32.00
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