METHOD FOR CRYSTALLIZATION OF ANHYDROUS FRUCTOSE FROM ITS AQUEOUS SOLUTION Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of aqueous solution containing at least 90% of dry matter and over 90% of fructose, delivery of fructose-containing aqueous solution into a crystallizer having a heat-transfer surface and a blade mixer, introducing a nucleus into the solution to be crystallized, cooling the mass at a controlled speed to maintain at least 1.15 coefficient of supersaturation. Then crystals are separated from the intercrystalline solution, and dried. The nucleus is introduced at a solution temperature of 50-60 C and the cooling rate is adjusted so that the average difference of temperatures between the warmest and coldest parts of the solution would not exceed 60 C. The specific heat-transfer surface area is not less than 5 m²/m³. EFFECT: higher efficiency. 5 cl, 11 tbl