Computer simulation of sugar crystallization in confectionery products.

摘要

A computer simulation was developed to model drying, moisture sorption and crystallization, during processing and storage of confectionery products. The three-dimensional model analyzed simultaneously heat and moisture transfer, accounting for shrinkage, with temperature and moisture-dependent transport properties. Kinetics of crystal growth at different solution conditions were determined experimentally. Predicted crystal growth rates were evaluated from crystallization kinetics based on supersaturation, temperature, and state of the solution. The influence of growth on the solution concentration and drying rate were taken into account. The model predicted quality and storage stability based on correlations with the calculated sugar concentration, crystallinity and phase state. Simulation results were in agreement with theory and experimental results..