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Sucrose Losses in Crystallizers During Cooling

Year Published
1930

Sucrose Losses in Crystallizers During Cooling

King, R.H. and Jamora, E.B. 1930.  In order to evaluate the possible inversion of sucrose under the two boiling system, twelve crystallizers of Calamba Sugar Estate were placed under investigation for varying periods of time. Determination of gravity solids and sucrose were made at varying intervals on the massecuite in the crystallizers. Sucrose Losses in Crystallizers During Cooling. Sugar News 11:19-27.