Sucrose crystal growth. III. The relative growth rates of faces and their effect on sucrose crystal shape

Smythe, B.M.

doi:10.1071/ch9671115

Cited by 31 publications

(19 citation statements)

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“…The growth retardant effect of raffinose was also seen to be slightly greater at lower temperatures. These results are in accord with the previous results of Smythe (1967b) and Binder and Murphy (1 982).…”

Section: Morphologysupporting

confidence: 96%

“…Both Murphy and Binder (1 982) and Smythe (1967b) found that the effects of raffinose varied with temperature over the range 303-333 K. It was also found that the growth retardant effect of raffinose was slightly increased at the lowest temperatures. Vaccari et al (1986) carried out a detailed crystallographic study on the theoretical surfaces and face by face growth kinetics for both single and twin crystals.…”

Section: Aiche Journalmentioning

confidence: 89%

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Effects of raffinose on sucrose crystal growth kinetics and rate dispersion

Liang¹,

Hartel²,

Berglund³

1989

AIChE Journal

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Raffinose is a major impurity in sugar production from sugar beets. It exists to the extent of 0.3 to 1.2% of the sugar present in the beet (McGinnis, 1971). Previous research (Smythe, 1967b Mantovani and Fagioli, 1964;Binder and Murphy, 1982;Vaccari et al., 1986) has shown that raffinose has a strong effect on both the habit and the growth rate of sucrose crystals grown in its presence. Powers (1960). Hungerford and Nees (l934), Smythe ( 1967a), and Vaccari et al.(1 986) among others have shown that raffinose suppresses the deposition of sucrose on the faces parallel to the inclined axis such that plate-and needletype crystals are formed. It has also been shown (Smythe, 1967b; Mantovani and Fagioli, 1964;Binder and Murphy, 1982;Vaccari et al., 1986) that low levels of raffinose can drastically reduce the growth rate of sucrose crystals. For example, 2 grams of raffinose per 100 grams of water has been shown to approximately halve the rate of growth.The kinetics of sucrose crystal growth in the presence of raffinose have been studied by both Smythe (1967a) and Binder and Murphy (1982). Both studies showed that, in the presence of raffinose, sucrose crystals grew with approximately a secondorder dependence on supersaturation. Their results suggested that the mechanism of the raffinose growth inhibition was due to the incorporation of the raffinose molecules into the sucrose crystal lattice, thereby impeding the orderly procession of sucrose molecules into the lattice. This has also been suggested by Aquilano et al. (1 980), Black et al. (1986), and Vaccari et al.( 1 986) to explain the effect of certain "tailor-made" additives on the growth of crystals. This type of impurity has one component similar to the pure system (the fructose moiety of the raffinose) that can be incorporated into the lattice on certain faces with a second distinct component (the galactose moiety) that AIChE JournalDecember 1989 can disrupt further molecular incorporation. Both Murphy and Binder (1 982) and Smythe (1967b) found that the effects of raffinose varied with temperature over the range 303-333 K. It was also found that the growth retardant effect of raffinose was slightly increased at the lowest temperatures. Vaccari et al. (1986) carried out a detailed crystallographic study on the theoretical surfaces and face by face growth kinetics for both single and twin crystals. Their results showed that the growth rates from face to face are different. They found that the habit of sucrose was modified for twin crystals in the presence of raffinose since the elongation parameter (ratio of length to width of crystals) was quite different for pure and impure system, even for different levels of raffinose.Since raffinose has such a large effect on the lattice incorporation of sucrose molecules, it has been suggested that the presence of raffinose would also affect the extent of growth rate dispersion (GRD). GRD is defined as the distribution of growth rates evident in a homogeneous sample of crystals growing in a uniform environment. That is...

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Section: Morphologysupporting

confidence: 96%

Section: Aiche Journalmentioning

confidence: 89%

Effects of raffinose on sucrose crystal growth kinetics and rate dispersion

Liang¹,

Hartel²,

Berglund³

1989

AIChE Journal

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show abstract

“…Analysis of sucrose crystal growth under industrial conditions, including under the presence of impurities has been studied by many groups, with large amounts of information in works by Smythe [8][9][10] and Rocha and co-workers [11][12][13][14]. Vaccari and Mantovani have presented a general review of sucrose crystallization, which includes a useful discussion of the tendency to form liquid inclusions during growth of sucrose crystals [15].…”

Section: Introductionmentioning

confidence: 99%

Measurement and analysis of the dextran partition coefficient in sucrose crystallization

Arwut

Flood

Schneider

2009

Journal of Crystal Growth

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“…Owing to both type and density of adsorption sites, varying from form to form, kinetic effects are highly anisotropic and dramatic changes of crystal morphology can occur. Many papers concern the raffinose effects: the advancement rates of [0 0 1] steps on the {1 0 0} form [12] along with the overall growth rates [13][14][15][16] were measured and the adsorption models proposed.…”

Section: Introductionmentioning

confidence: 99%