Evaluation of Traditional Production Process of Rock Candy and Optimization of Sucrose Crystallization (Part 1)

A. Gholamhosseinpour, M.J. Varidi, M. Elahi and F. Shahidi
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM),
P.O. Box. 91775-1163, Mashhad, Iran

Abstract: The rock candy is the grown sucrose crystal which its thickness fluctuating from 3 to 30 mm. In this process, the large sucrose crystals have been produced by cooling the supersaturated solution. The mentioned method has not changed up to now and in these years many efforts were done to optimize the production
process. The production of rock Candy through a scientific method is part of cooling crystallization process, which is affected by supersaturation and crystallization parameters. These parameters should be born in mind to increase the yield and the growth sucrose crystals. This research carried out in two phases. In first phase
(this paper), the traditional production process of syrup studied by doing required experiments at different stages in traditional manufacturing workshop and then its different properties was compared with the experimental syrup. The physiochemical tests consist of pH, color and invert sugar percentage done on all of
the traditional and experimental samples. The results showed that all of the traditional syrup properties are more critical than that experimental sample Because of the disproportion in mixing ratio of water, sugar and wastage rock candy and evaporating of water surplus amount that it overly caused in required time and heat of process.

Key words: Syrup, Supersaturation, Temperature, Invert sugar, Color, pH


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