Figures index

From

Impact of Dextran Biodegradation Catalyzed by Dextranase Enzyme on the Crystallization Rate of Sucrose during Sugar Manufacturing

Mohanad Bashari, Camel LAGNIKA, Al-farga Ammar, Mandour H. Abdalhai, Ayman Balla Mustafa

Journal of Food and Nutrition Research. 2019, 7(5), 402-408 doi:10.12691/jfnr-7-5-10
  • Figure 1. Pilot scheme of laboratory crystallizer equipped: 1. double wall glass crystallizer 2. water bath 3. automatic stirrer 4. refractometer 5. samples collection part 6. thermometer 7. carrier 8. control panel 9. electronic microscope
  • Figure 2. Growth rate of sucrose crystals at 60 °C after hydrolysis of dextran T2000 by different dextran concentration
  • Figure 3. Dry substance content at 60°C after hydrolysis of dextran T2000
  • Figure 4. Surface topography of a sucrose crystal grown in the pure sucrose solution
  • Figure 5. Surface topography of a sucrose crystal grown in the presence of 5000 mg dextran T2000 at 60°C
  • Figure 6. Surface topography of a sucrose crystal grown after hydrolysis of dextran T2000 by dextranase enzyme at 60°C