CRYSTALLIZATION AND DRYING IN THIN SUCROSE FILMS DURING PANNING

Sucrose crystallization in thin films (50-55 mu m) was studied, using a videomicroscopy technique, at conditions encountered during hard pan ning processes. No nucleation occurred in unseeded films, while a line ar increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25-30 degrees C) and with air velocit y (2.4-12.5 m/sec), but did not change with varying sucrose concentrat ions (70-76% w/w) and relative humidities (0-66% at 30 degrees C). FD& C Yellow No. 5 food coloring in the dye form (0.05-0.5 g/100 mL) showe d no effects while similar concentrations in the lake form inhibited c rystal growth rate.