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The aim of the present study was to determine the effects of high-intensity ultrasound (HIU) on sugar crystallization from sugarcane magma (massecuite and molasses). The viscosity, total dissolved solids (TDS), sugar content, purity and pH of sugar processing materials was determined after sonication (20 kHz, 750W). The effect of HIU on the occurrence of latent period during crystallization of sugar was also determined. Additionally, kinetic and thermodynamic quantities of crystallization during sugar processing were determined. Employing HIU to crystallization of sugar, latent period (30 min) was eliminated and it was found to obey first-order kinetics (K ~10-5 sec-1) in the temperature range of 30-50°C. Employing the Arrhenius equation, the average energy of activation (Ea) was estimated as 5.0 kcal/mole. The energy of activation with a rate constant of the order of 10-5 sec-1 could be predicted by the order of 20 kcal/mole at 27°C. On the contrary, the energy of activation for crystallization of sugar is appreciably less. Hence, the low energy of activation for the crystallization of sucrose is of interest. Traditional knowledge indicates that that crystallization is sufficiently spontaneous; however, the magnitude of “K” and other thermodynamic quantities of the process indicate that crystallization is actually a slow process. The viscosity of the mother liquors was found to decrease significantly (35-45%) after sonication. The crystallization level in sonicated samples increased with sonication time. The sugar content in the molasses is decreased about 2.0 and purity of molasses was decreased by 1.0% after sonication (20 min). Sugar crystallization in a complex solution like sugar cane magma can be controlled by HIU and ensures higher process efficiency.
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