Effect of mixing on the crystal size distribution of borax decahydrate in a batch cooling crystallizer

Akrap, Marija; Kuzmanić, Nenad; Prlić-Kardum, Jasna

doi:10.1016/j.jcrysgro.2010.09.023

Cited by 21 publications

(23 citation statements)

References 8 publications

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“…This behavior was attributed to the combined effect of enhanced diffusion mass transfer and attrition of clusters of nuclei caused by turbulence. In the crystallization of L ‐glutamic acid and borax decahydrate from aqueous solutions, it was observed that, as expected, the MSZW decreased with increasing agitation speed up to 350 rpm. However, Liang et al.…”

Section: Introductionsupporting

confidence: 71%

Effect of Crystallization Conditions on the Metastable Zone Width and Nucleation Kinetics of p‐Aminobenzoic Acid in Ethanol

et al. 2020

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A detailed knowledge of the metastable zone width (MSZW) and nucleation kinetics is vital for the design of batch cooling crystallization processes. Factors such as cooling rate and impeller speed affect the MSZW and nucleation kinetics. Crystallization and dissolution temperatures were measured as a function of cooling rate and impeller speed during the batch cooling crystallization of p-aminobenzoic acid (pABA) from ethanol in a 0.5-L stirred-tank crystallizer. The polythermal experimental data were analyzed using the Nyvlt and first principlesbased Kashchiev-Borissova-Hammond-Roberts (KBHR) methods. In all experimental cases, the latter model revealed that the nucleation process of pABA in ethanol was dominated by an instantaneous nucleation mechanism. The Nyvlt and KBHR analyses delivered a range of parameter values associated with a power-law model describing the nucleation rate as well as the concentration of nuclei.

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Section: Introductionsupporting

confidence: 71%

Effect of Crystallization Conditions on the Metastable Zone Width and Nucleation Kinetics of p‐Aminobenzoic Acid in Ethanol

et al. 2020

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“…t nucl should also decrease with an increase in the mixing intensity. Indeed, several studies on solution crystallization of low to medium molecular weight organic molecules (see Akrap et al, Chianese et al, Iwaki et al, Liang et al, Liszi et al, Liu et al, McLeod et al, Mitchell et al, Mullin and Raven, for example) have reported experimental evidence suggesting that the presence of a flow field promotes nucleation. Several hypotheses have been proposed to explain this effect.…”

Section: Effect Of An Increase In Mixing Intensity On the Induction Timementioning

confidence: 99%

Effect of the fluid shear rate on the induction time of CO₂‐THF hydrate formation

et al. 2016

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A method that allows the effect of the fluid shear rate on the induction time of gas hydrate formation to be characterized was developed and applied to CO2‐THF hydrate formation. The investigation of the effect of the application of a constant shear rate (50 to 300 s−1) to the liquid phase from which the hydrates are formed revealed that the mean induction time decreases significantly as the applied shear rate increases. This could primarily be attributed to a decrease in the time required for stable gas hydrate nuclei to be generated and to grow to a macroscopically detectable size. The induction time could also be significantly reduced by the application of a high shear rate (900 s−1) to the liquid phase for a relatively short, defined period of time.

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“…Figures 9a-9c also show that there are no significant variations in the amount of mass of crystals at the end of the batch; Akrap et al, (2010) and Bolaños et al, (2014) reported that the agitation rate and profiles do not affect the mass of crystals during the batch.…”

Section: Mass Of Crystalsmentioning

confidence: 67%

A Study on Empirical and Mechanistic Approaches for Modelling Cane Sugar Crystallization

Bolaños¹

2018

Rev. Mex. Ing. Quim.

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This study presents the kinetic modelling for cane sugar batch crystallization. The study is based on two approaches to describe the nucleation (homogeneous primary and secondary) and growth kinetics, and the birth and death rates of crystals: a) empirical models with equations of type power law (TPL) and b) mechanistic approach with thermodynamic equations. Both approaches, describing the phenomena of crystallization at the microscopic level (by solving population balance equation by method of lines), were validated using experimental data from a pilot-scale plant. From the results of both approaches and experimental validation, we conclude that the mechanistic approach best represents the dynamic behavior of cane sugar batch crystallization under different operational conditions than the empirical approach (TPL). Keywords: crystallization, modelling, kinetics, mechanistic and empirical approaches. ResumenEste estudio presenta el modelado cinético para la cristalización por lotes de azúcar de caña. El estudio se basa en dos enfoques para describir las cinéticas de nucleación (primaria homogénea y secundaria), de crecimiento y las tasas de nacimiento y muerte de cristales: a) modelos empíricos con ecuaciones de tipo ley de potencias (TLP) y b) enfoque mecanístico con ecuaciones termodinámicas. Ambos enfoques describen los fenómenos de cristalización a nivel microscópico (con la solución del balance de población por método de líneas) y fueron validados usando datos experimentales provenientes de una planta escala piloto. De los resultados de ambos enfoques y la validación experimental, se concluye que el enfoque mecanístico representa mejor los comportamientos dinámicos de la cristalización por lotes de azúcar de caña bajo diferentes condiciones operativas con respecto al enfoque empírico (TLP). Palabras clave: cristalización, modelado, enfoque mecanístico y empírico.

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Effect of mixing on the crystal size distribution of borax decahydrate in a batch cooling crystallizer

Cited by 21 publications

References 8 publications

Effect of Crystallization Conditions on the Metastable Zone Width and Nucleation Kinetics of p‐Aminobenzoic Acid in Ethanol

Effect of Crystallization Conditions on the Metastable Zone Width and Nucleation Kinetics of p‐Aminobenzoic Acid in Ethanol

Effect of the fluid shear rate on the induction time of CO₂‐THF hydrate formation

A Study on Empirical and Mechanistic Approaches for Modelling Cane Sugar Crystallization

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Effect of mixing on the crystal size distribution of borax decahydrate in a batch cooling crystallizer

Cited by 21 publications

References 8 publications

Effect of Crystallization Conditions on the Metastable Zone Width and Nucleation Kinetics of p‐Aminobenzoic Acid in Ethanol

Effect of Crystallization Conditions on the Metastable Zone Width and Nucleation Kinetics of p‐Aminobenzoic Acid in Ethanol

Effect of the fluid shear rate on the induction time of CO2‐THF hydrate formation

A Study on Empirical and Mechanistic Approaches for Modelling Cane Sugar Crystallization

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Effect of the fluid shear rate on the induction time of CO₂‐THF hydrate formation