massecuiten.

Brit.

/ˈmasˌkwiːt/, U.S.

/ˌmæsˈkwit/

Origin: A borrowing from French. Etymon: French masse cuite.

Etymology: < French masse cuite (1844 or earlier with reference to beet sugar production, 1880 or earlier with reference to cane sugar production) < masse mass n.² + cuite , feminine past participle of cuire cook, boil down (see cuit n.).

In sugar manufacture (originally in the Caribbean): a semi-solid mixture obtained from the juice of sugar cane after several rounds of concentration by boiling, which is separated into molasses and pure sugar by centrifugation.

ΘΚΠ

the world > food and drink > food > additive > sweetener > syrup > [noun] > in sugar manufacture > juice of sugar cane > at specific stage of manufacture

juice1697

sling1826

melada1865

massecuite1882

1882 Spons' Encycl. Industr. Arts V. 1927 The massecuite is quickly let out of the pan into a tank.

1886 Harper's Mag. June 88/2 After the masse-cuite has left the pan, the crystallization is completed by cooling.

1925 Chambers's Jrnl. June 368/2 This dark-looking mass of semi-liquid substance is called masse-cuite.

1968 Encycl. Brit. XXI. 379/2 The cycle..varies from 2 minutes for very high-test massecuites to 15 minutes or more for low grades.

1989 Decanter Nov. (Suppl.) 43/2 The syrup is boiled in a vacuum, and the crystals form a homogenous mass with the molasses called massecuite.

This entry has been updated (OED Third Edition, December 2000; most recently modified version published online March 2022).

单词	massecuite
释义	massecuiten. Brit. /ˈmasˌkwiːt/, U.S. /ˌmæsˈkwit/ Origin: A borrowing from French. Etymon: French masse cuite. Etymology: < French masse cuite (1844 or earlier with reference to beet sugar production, 1880 or earlier with reference to cane sugar production) < masse mass n.² + cuite , feminine past participle of cuire cook, boil down (see cuit n.). In sugar manufacture (originally in the Caribbean): a semi-solid mixture obtained from the juice of sugar cane after several rounds of concentration by boiling, which is separated into molasses and pure sugar by centrifugation. ΘΚΠ the world > food and drink > food > additive > sweetener > syrup > [noun] > in sugar manufacture > juice of sugar cane > at specific stage of manufacture juice1697 sling1826 melada1865 massecuite1882 1882 Spons' Encycl. Industr. Arts V. 1927 The massecuite is quickly let out of the pan into a tank. 1886 Harper's Mag. June 88/2 After the masse-cuite has left the pan, the crystallization is completed by cooling. 1925 Chambers's Jrnl. June 368/2 This dark-looking mass of semi-liquid substance is called masse-cuite. 1968 Encycl. Brit. XXI. 379/2 The cycle..varies from 2 minutes for very high-test massecuites to 15 minutes or more for low grades. 1989 Decanter Nov. (Suppl.) 43/2 The syrup is boiled in a vacuum, and the crystals form a homogenous mass with the molasses called massecuite. This entry has been updated (OED Third Edition, December 2000; most recently modified version published online March 2022). < n.1882
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