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Influence of temperature on viscosity and sucrose solubility in final molasses


, : Influence of temperature on viscosity and sucrose solubility in final molasses. Centro Azucar 17(3): 93-96

At Panama combine in Mar. 1988, molasses compositions (Brix, pol, reducing sugars, sucrose, purity) and liquid-phase viscosity were determined before and after equilibration with sucrose (200 g molasses + 50 g sucrose) at 40, 45..60 degrees C. Results showed that the exhaustibility of the molasses was good, since temperature increase slightly decreased the saturation coefficient, facilitating a large viscosity decrease with little dissolution of sucrose.

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