Mathematical description of the isobaric vaporizing crystallization of sucrose

Tuzhilkin, V. I.; Балыхин, Михаил Григорьевич; Petrov, S.М.; Podgornova, N.M.; Лукин, Н Д; Kovalyonok, V.A.

doi:10.1016/j.jfoodeng.2021.110614

Cited by 5 publications

(6 citation statements)

References 1 publication

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“…Sucrose crystallization is vital for sugar production. The methods and applications of sucrose crystallization are the key of scholars' research [1] , [2] , [3] , [4] . The crystallization can be affected by seed, temperature, additives or impurities, stirring rate and ultrasound [5] , [6] , [7] , [8] , [9] .…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

Zhong

Huang

Chen

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

Zhong

Huang

Chen

et al. 2022

Ultrasonics Sonochemistry

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“…The study of the inclusion of non-sugars in sugar crystals is important, first, from the point of view of achieving modern quality indicators: the mass -0.04 %, the -0.036 %, the chroma -60.0 ICUMSA units. Secondly, the amount of impurities in sugar crystals should be minimized when using the latest in the technology of mother liquor as a crystal base when boiling masscuite in modern crystallization schemes [1][2][3]. The efficiency of the beet sugar plant directly depends on the quality of the product obtained [4].…”

Section: Introductionmentioning

confidence: 99%

“…Qualitative estimates and explanations of the inclusion of non-sugars in sugar crystals are given in [1][2][5][6][7][8]. In particular, the effect of the specificity of the inclusion of individual non-sugars inside sugar crystals has been established.…”

Section: Introductionmentioning

confidence: 99%

“…By intensive stirring of the solution, preferably vibrational one with the alternating action of the driving force it is necessary to neutralize the difference in concentrations at different points near the growing face of the crystal, which has a very strong effect in highly supersaturated solutions. Therefore for accelerated crystal growth, it is necessary to prevent the formation of a "courtyard of crystallization" in which the concentration is lowered [8].…”

Section: Introductionmentioning

confidence: 99%

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Mathematical Model of Mother Liquor Deposition in Industrial Sugar

et al. 2022

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In this article, an object of a research is the mechanism of incorporation of mother liquor components in the growing crystals of sucrose and establishment of the dependence allowing to estimate quantitatively inclusion of components of the mother liquor in industrial crystals of granulated sugar. Water and a complex of not sugars are considered as components of sugar solution. To date, experimental estimates of the inclusions of various non-sugars in sugar crystals have been accumulated, and a qualitative and quantitative analysis of impurities in crystals have been made, which showed that the number of inclusions depends on the purity of the crystallized solution, the rate of crystallization, the hydrodynamic situation in the apparatus, temperature and concentration fields, the viscosity of the solution, and other factors. These factors are mainly due to the technological regime of the crystallization process, and understanding the degree of their influence on the inclusion of impurities allows authors to minimize the capture of non-sugars by growing crystals. It is shown that the inclusion of nonsugars occurs mainly during the formation of crystals and their subsequent growth at a high supersaturation coefficient. However, the available data is not sufficient to identify and formalize all the laws of this rather complex phenomenon. At this stage, it is more appropriate to use the mathematical methods of probabilistic interpretation. The purpose of the study was a creation of a mathematical model that could be used to estimate the amount of components of the masterbatch solution (nonsugar and water) passing from solution to crystal, depending on the supersaturation of the solution, its temperature, viscosity, purity, and dry matter content. Based on the probability theory, a mathematical model of the deposition of the mother liquor in industrial crystals of granulated sugar has been developed. The mother liquor includes water in which sucrose and a complex of non-sugars are dissolved. Some of the non-sugars and water can be trapped by the growing crystal. The model allows you to calculate the amount of non-sugars and water that have passed into the sucrose crystal during its growth. The average relative error of the model is 8-10%.

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“…The preparation of master massecuite consists in creating crystallization centers and their subsequent fixation in a special cooling crystallizer under certain conditions, increasing them with supersaturation 1.05-1.10 to 100-120 microns, and then increasing them in a separate vacuum apparatus during boiling to 200-350 microns. It is believed that the use of the original master massecuite can improve the granulometric composition of crystalline white sugar, thereby increasing its yield and reducing water consumption for washing crystals in the field of centrifugal forces [11].…”

Section: Introductionmentioning

confidence: 99%

Formation of sucrose crystallization centers and their growth in a vacuum apparatus

2021

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The article considers sucrose crystallization as a mass transfer process, which is a phase transition from a liquid phase to a solid phase, and includes two main stages: the formation of crystallization centers and the growth of crystals to the desired size. The scientific novelty of the work lies in the development of existing theoretical and practical ideas about the formation of centers of crystallization of sucrose and their growth in the massecuite mass, the analysis of the main factors affecting this process. On the basis of the studies obtained, a method has been developed to improve the efficiency of the technology for boiling the massecuite of the first crystallization, which refers to the methods of boiling the massecuite I crystallization with intermediate centrifugation of the massecuite. A feature of the method is the formation of crystallization centers in the massecuite by their spontaneous formation. The analysis of the obtained research results showed that the work on the proposed method makes it possible to increase the efficiency of boiling massecuite I crystallization, to ensure an increase in the yield and quality of crystalline white sugar.

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Mathematical description of the isobaric vaporizing crystallization of sucrose

Cited by 5 publications

References 1 publication

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose

Mathematical Model of Mother Liquor Deposition in Industrial Sugar

Formation of sucrose crystallization centers and their growth in a vacuum apparatus

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