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.

• Periodical: Advanced Materials Research (Volumes 356-360)
• Pages: 1097-1100
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.356-360.1097
• Online since: October 2011
• Authors: Hong Li, Liu Shan Yang, Yan Dong Ma, Zhi Zhen Huang, Man Man Zhou, Song Qing Lin
• Keywords: Candied Liquid, Preserved Fruits, Sugar, Time

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