1999
DOI: 10.1021/ie9806904
|View full text |Cite
|
Sign up to set email alerts
|

Crystallization Kinetics of Calcium Lactate in a Mixed-Suspension-Mixed-Product Removal Crystallizer

Abstract: Continuous crystallization of calcium lactate pentahydrate was investigated in a mixed-suspension-mixed-product removal crystallizer. Wide ranges of the mean residence time, relative supersaturation, and magma density were covered (40−215 min, 0.01−1.12, and 2−65 kg/m3, respectively). Crystal growth was found to be dependent on crystal size. The Abegg, Stevens, and Larson model and the Mydlarz and Jones model were tested for the determination of the kinetics parameters from experimental results. Zero-size and … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

2
14
0
2

Year Published

2012
2012
2017
2017

Publication Types

Select...
7
1

Relationship

0
8

Authors

Journals

citations
Cited by 21 publications
(18 citation statements)
references
References 34 publications
2
14
0
2
Order By: Relevance
“…Sebagai bahan pembuatan biomaterial substitusi tulang (Nurlela et al, 2013) serta sebagai agen antitartar pada pasta gigi (Chemaly et al, 1999).…”
Section: Pendahuluanunclassified
“…Sebagai bahan pembuatan biomaterial substitusi tulang (Nurlela et al, 2013) serta sebagai agen antitartar pada pasta gigi (Chemaly et al, 1999).…”
Section: Pendahuluanunclassified
“…The ranges of variation for the growth and nucleation rate orders were selected to incorporate the experimentally estimated kinetic parameters from the literature. 11,33,[42][43][44][45][46][47][48][49] By varying the orders, the CSD in the product effluent stream can be determined when each order is higher or lower than 1. The range of variation of the stage number was one to ten, even though the stage number would generally not be more than six.…”
Section: Selection Of Important Parametersmentioning
confidence: 99%
“…In this study, product (calculated as L-lactic acid) concentrations of the supernatants didn't change obviously, and a higher efficiency of crystallization was observed with the increase of initial product concentration. Chemaly et al (1999) reported that the nucleation was strongly dependent on supersaturating, and more seed crystals of magnesium lactate could be formed during fermentation with a higher relative supersaturation. In explaining the growth rate of crystals, the surface integration mechanism was reported more adequate .…”
Section: Optimization Of Product Concentration For Crystallizationmentioning
confidence: 99%