Effect of Taylor Vortex on Melt Crystallization of Fatty Acids

Abstract

By employing an annular-cylindrical-type apparatus operated under a constant cooling rate, melt crystallization is studied to condense a saturated fatty acid (FA) from a binary mixture of the saturated FA with unsaturated FA. In the annular space between the stationary outer cylinder and the rotating inner cylinder, counter-rotating toroidal vortices, that is, the Taylor vortices are observed. The vortices are found to play a unique role in the solidification of FAs to form a unique wavy layer on the inner cylinder. The mass and heat transfer analysis by numerical calculation reveals that both the velocity and temperature distributions change depending on the position in the annular space because of the centrifugal or centripetal radial flow caused by the Taylor vortices.

Inclusion of the Mother Liquor of Three Different Salt Crystals Formed via Industrial Crystallization Processes

“…However, melt crystallization is preferable over suspension crystallization for solid-liquid separation. The purity of the crystal layer formed by melt crystallization is primarily affected by the growth rate of the crystal layer only [4][5][6][7][8][9][10], while crystals formed by suspension crystallization are influenced by both nucleation and growth rate for crystals.…”