2026-09-22T19:21:39Zhttps://bura.brunel.ac.uk/oai/request

oai:bura.brunel.ac.uk:2438/92162014-11-12T03:00:24Zcom_2438_58com_2438_22col_2438_3672col_2438_9135

Grimes, S Donaldson, J Miller, Marina Maria 2014-11-11T11:27:00Z 2014-11-11T11:27:00Z 2000 http://bura.brunel.ac.uk/handle/2438/9216 This thesis was submitted for the degree of Doctor of Philosophy and awarded by Brunel University. The thesis provides a background on crystallisation, the effects of applied fields and summarises the techniques used for characterisation and analysis. The study of applied magnetic fields was carried out on three crystallising systems (a) sucrose, (b) lactose and (c) cocoa butter. Both sucrose and lactose were crystallised from aqueous solutions in incubators at 50°C in applied magnetic fields and the resulting crystals compared to the those obtained under zero field conditions. The results for the sucrose study where the magnetic treatment was carried out under static, dynamic pumped and dynamic syphoned conditions domonstrated that changes in phase, crystallinity, morphology and microcrystallinity were a result of the applied magnetic fields and additional strongly bound water was found to be present within the sucrose crystals most likely to be sucrose hydrates. The resulting sucrose crystals were dependant on the type of field applied, the purity of the sucrose solution and the residence time within the applied field. The lactose study under static conditions provided similar results concluding that applied fields resulted in a more controlled crystallisation resulting in increased crystal size, increased crystallinity and changes in morphology. Crystallisation of cocoa butter from the melt, under normal production conditions in applied fields, resulted in changes in morphology and the time taken to reach optimum tempering which were dependant on the type of applied field and the residence time in the applied field. Submitted by Carolyn Bailey (carolyn.bailey@brunel.ac.uk) on 2014-11-11T11:25:49Z No. of bitstreams: 1 587552.pdf: 63807433 bytes, checksum: 5b2454e5f022f24c415d117043adaa7c (MD5) Approved for entry into archive by Carolyn Bailey (carolyn.bailey@brunel.ac.uk) on 2014-11-11T11:27:00Z (GMT) No. of bitstreams: 1 587552.pdf: 63807433 bytes, checksum: 5b2454e5f022f24c415d117043adaa7c (MD5) Made available in DSpace on 2014-11-11T11:27:00Z (GMT). No. of bitstreams: 1 587552.pdf: 63807433 bytes, checksum: 5b2454e5f022f24c415d117043adaa7c (MD5) Previous issue date: 2000 Nestle en Brunel University http://bura.brunel.ac.uk/bitstream/2438/9216/3/FulltextThesis.pdf Centre for Environmental Research Crystallisation Sucrose Lactose Cocoa butter The effect of applied fields on crystallisation Thesis