Influence of Boiling Time on Purifying Sugar from Preserved Fruits Candied Liquid with Evaporation Method

Abstract:

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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)

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 et al., "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:

$35.00

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