Development of tabletop type manufacturing equipment for test production of non-centrifugal brown sugar ukokutov and the rise of syrup temperature during the cooling-agitation process of kokuto production

Abstract

Tabletop type manufacturing equipment for the test production of non-centrifugal brown sugar uKokutov was developed which could continuously carry out the finish-heating and cooling-agitation processes while producing kokuto. This equipment comprises a PC-controlled micro heater and a cooling pipe using tap water in a heating and cooling jacket, and an agitating device with a torque meter. In a trial production of Kokuto using this equipment, a rise in syrup temperature was observed at the end point of the cooling-agitation process. The rise in syrup temperature was thought to result from the heat of crystallization of sucrose affected by the temperature rise width and the estimated specific heat of molasses.