Hartel R W, Shastry A V
Department of Food Science, University of Wisconsin, Madison 53706.
Crit Rev Food Sci Nutr. 1991;30(1):49-112. doi: 10.1080/10408399109527541.
A review of the recent literature on crystallization of the commercial sugars (fructose, glucose, lactose, and sucrose) is presented. Topics include: NUCLEATION--The formation of the crystalline phase from supersaturated solutions can occur by either a spontaneous or a forced nucleation mechanism. Recent work on the mechanisms, kinetics, and impact of both heterogeneous and secondary (contact) nucleation is discussed. GROWTH--Recent studies on the mechanisms and kinetics of crystal growth will be reviewed. This discussion includes work on the growth rate dispersion exhibited by these sugars. EFFECTS OF IMPURITIES AND ADDITIVES--The presence of impurities and additives (including mixed sugar systems) affects both the nucleation and growth steps. A discussion of the recent work in this area is included. Emphasis is placed on the relationship between these crystallization phenomena and the solution structure for comparison purposes.
本文对近期有关商业用糖（果糖、葡萄糖、乳糖和蔗糖）结晶的文献进行了综述。主题包括：成核——过饱和溶液中晶相的形成可通过自发或强制成核机制发生。讨论了近期关于异相成核和二次（接触）成核的机制、动力学及影响的研究工作。生长——将综述近期关于晶体生长机制和动力学的研究。该讨论包括这些糖类所表现出的生长速率分散性的研究工作。杂质和添加剂的影响——杂质和添加剂（包括混合糖体系）的存在会影响成核和生长步骤。包括对该领域近期研究工作的讨论。为便于比较，重点在于这些结晶现象与溶液结构之间的关系。
