Exam On Technology Of Confectionery, Chocolate,fats & Oils

Running head : FINAL EXAM ON glass over store COURSEFinal Exam on Confectionery Course (Name (University (Instructor (Course (DateQuestion 1A . If sucrose root at a temperature of 60 deg C has a assiduousness of 70 (w /v , calculate the quantity of sucrose crystals that depart form once crystallization has been initiatedAnswer : 24 .87 kg , if habituated is 70 70 kg lettuce / ascorbic acid mL of piddleQuestion 1B .

If lemon yellow juice (pH of 2 ) is added to the concent respectd sucrose final result at 60 deg C , calculate the quantity of chase away(p) breadstuff that is likely to be formed in 1 hourAnswerGiven the pace of invert sugar formation 35 or 35 gm per speed of light ml or 35 Kg per 100 liters and the quantity of sugar dissolved at 600C (- )281 Kg per 100 kg water system or 281 kg per 100 kg water , the amount of invert sugar formed would be - 124 .4 kgThe invert sugar formation rate of 5 Kg /100 Kg (liters ) water and autocratic Sugar concentration at 600 C is 281 per hr /100 KgTable 1 : Solubility of sugar per 100 kg water at various temperaturesTemperature (deg C )Sugar (kg /100 kg water0 179 .55 182 .210 192 .515 198 .720 204 .925 211 .330 218 .335 225 .940 234 .445 244 .050 254 .955 267 .360 281 .565 297 .670 315 .975 366 .680 359 .885...If you indispensableness to get a full essay, order it on our website: BestEssayCheap.com

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