Influence of Liquid Mass on Purificating Sugar from Candied Liquid of Preserved Fruits with Evaporation Method

Qing Yu Wang; Song Qing Lin; Liu Shan Yang; Zhi Zhen Huang; Man Man Zhou; Yan Dong Ma

doi:10.4028/www.scientific.net/AMR.356-360.1105

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 356-360Influence of Liquid Mass on Purificating Sugar...

Influence of Liquid Mass on Purificating Sugar from Candied Liquid of Preserved Fruits with Evaporation Method

Abstract:

In order to observe the influence of liquid mass with evaporating purification from candied liquid of preserved fruits in the same boiling time, volume were obtained 35 g, 40 g, 45 g, 50 g, 55 g of candied liquid to evaporate. Boiling the solution for each time for 25 mins, the quality of each of four groups of parallel experiments was done to measure the candied liquid evaporation after sugar, the effects of different quality candied liquid evaporation effect. The results showed that in the same boiling time, the increase in quality with liquid, sugar becomes larger and larger; Candied liquid boiling temperature is about 99 °C, liquid in the different quality of candied sugar by evaporation and purification process need different times to boiling; In these experiments, candied sugar solution used was 60.8% of the percentage content.

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Periodical:

Advanced Materials Research (Volumes 356-360)

Pages:

1105-1108

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.356-360.1105

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Online since:

October 2011

Authors:

Qing Yu Wang, Song Qing Lin, Liu Shan Yang, Zhi Zhen Huang, Man Man Zhou, Yan Dong Ma

Keywords:

Candied Liquid, Preserved Fruits, Quality, Sugar

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References

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