Which process primarily increases the size of sugar crystal aggregates during ripening?

Re-crystallization is the process that primarily increases the size of sugar crystal aggregates during the ripening of certain foods, particularly in confections and sugar-based products. During ripening, sugar concentrations can change, often leading to the crystallization of sugars from a solution. As the solution becomes supersaturated, sugar molecules begin to come together, forming larger aggregates or crystals.

This process involves the initial dissolution of sugar in a solution, followed by changes in temperature or concentration that allow sugar molecules to leave the solution and form larger crystals. The heat or cooling of the mixture can facilitate the movement of sugar molecules, enhancing the reorganization of existing crystals and leading to the growth of larger aggregates. This is essential in processes where controlled sugar crystal size is necessary, such as in candy making or syrup production.

While evaporation does play a role in concentrating solutions and can lead to crystallization, it is the re-crystallization of sugar that is directly responsible for increasing the size of existing crystals during the ripening phase. Dissolution refers to the process of sugar dissolving in a solution, and fermentation is a biological process involving yeast or bacteria that convert sugars into alcohol or acids, which is not directly related to the formation or growth of sugar crystals.