TWL+Control+of+recrystallization

1) Heat and mass transfer rate ﻿ __﻿__ 2) Product formation
 * rate of heating, cooling, holding times, temperature, evaporation of water and agitation can impact crystallization.
 * If crystallization is not desired, cooling must be rapid that the material passes throught the crystallization zone before nucleation occurs.
 * For example,
 * 1) In production of grained caramel and fudge, the rate of cooling to a desired crystallization temperature determines the extent and type of nucleation.
 * 2) For lipids, suitable time-temperature protocol (tempering) must be chosen to maximise formation of the desired polymorphix form.
 * 3) If the large crystals are desired for efficient seperation, then nucleation must occur at a higher temperature, so that fewer nuclei will be formed.
 * 4) In products where massive nucleation is desired, it is important to provide sufficient agitation to promote maximal nucleation.
 * 5) For example,
 * during processing of fondant, the sugar mass is cooled to the desired crystallization temperature and then worked extensively in a beater to promote massive crystallization. This results in the production of many small crystals and produces a smooth fondant.
 * Addition of various soluble components in a formulation typically inhibits crystallization.
 * For example, glucose syrup in hard candy inhibit graining of the sugar mass during processing and storage.