Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X1120131122Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seedsUsing of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds65812310.22104/jift.2014.23FAJavad MohebiMSc Student, Faculty of Chemistry, Sharif University of TechnologyAli Asghar AalamolhodaAssistant Professor, Water& Energy Research Center, Sharif University of TechnologyFiruz Matlubi MoghaddamProfessor, Faculty of Chemistry, Sharif University of TechnologySirus NayeriMSc, Hakim Farabi Agro-industry, KhuzestanJournal Article20131110The main challenge of the batch sugar production is the large variation of the crystal size distribution (CSD) and in particular high coefficient of variation (CV) values. In this project, the efficiency of three sugar seeds in sucrose extraction studied by crystallization processes. Crystal size distribution (CSD) is the more accurate measure for monitoring the crystallization process. CSD depending on the seeds produced into the sugar solution. So the CSD of three seeds (Milled seed, Slurry seed, and Powdered seed) is investigated by microscopically analysis and then compared. The Coefficient of Variation (CV) in refinery sugar crystallization for Milled, Slurry and powdered seeds respectively are 0.28, 0.31 and 0.36 and in raw syrup, respectively are 0.29, 0.33 and 0.41.Uniformity Coefficient of refinery sugar crystallization for Milled, Slurry and powdered seeds respectively are 5.46, 5.22 and 4.39 and for raw syrup, respectively are 6.00, 5.25 and 3.38. Thus the Slurry seed gives the best results.The main challenge of the batch sugar production is the large variation of the crystal size distribution (CSD) and in particular high coefficient of variation (CV) values. In this project, the efficiency of three sugar seeds in sucrose extraction studied by crystallization processes. Crystal size distribution (CSD) is the more accurate measure for monitoring the crystallization process. CSD depending on the seeds produced into the sugar solution. So the CSD of three seeds (Milled seed, Slurry seed, and Powdered seed) is investigated by microscopically analysis and then compared. The Coefficient of Variation (CV) in refinery sugar crystallization for Milled, Slurry and powdered seeds respectively are 0.28, 0.31 and 0.36 and in raw syrup, respectively are 0.29, 0.33 and 0.41.Uniformity Coefficient of refinery sugar crystallization for Milled, Slurry and powdered seeds respectively are 5.46, 5.22 and 4.39 and for raw syrup, respectively are 6.00, 5.25 and 3.38. Thus the Slurry seed gives the best results.https://jift.irost.ir/article_23_e108d49eabbd22ace0cf50b082bb721f.pdf