Research on physico-chemical properties of sugars and sugar crystallization at the University of Chemistry and Technology in Prague

摘要

This paper represents a summary of most important research activities in sucrose crystallization, in which the Department of Carbohydrates and Cereals, part of the University of Chemistry and Technology (UCT) Prague, has been involved over the last 25 years. A wide range of these projects has been carried out in cooperation with other research institutes, universities and industrial partners (Fig. 1a). These activities can be divided into four main research areas that are interconnected and support each other ( Fig. 1b).