Kinetics of Sucrose Crystallization.

Hook, Andrew Van

doi:10.1021/ie50428a028

Cited by 24 publications

(12 citation statements)

References 6 publications

(11 reference statements)

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“…As usual, the lower growth rate along the second dimension leads to a higher degree of uncertainty due to the higher influence of the measurement error. On the basis of the obtained results, the first order of the sucrose crystal growth rate reported by many authors [6,7] was confirmed.…”

Section: Effect Of Supersaturationsupporting

confidence: 79%

“…Crystallization of sucrose has been widely investigated and many references on its crystallization kinetics can be found in the literature [5][6][7][8][9][10]. Among them, many works have focused on the determination of the growth kinetic parameters [6,7].…”

Section: Introductionmentioning

confidence: 99%

“…Among them, many works have focused on the determination of the growth kinetic parameters [6,7]. Recent works focused on the influence of impurities on both crystallization kinetics [8] and crystal shape [9].…”

Section: Introductionmentioning

confidence: 99%

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Growth Kinetics of Cane Sugar Crystals by Image Analysis

Parisi¹,

Kindelán²,

Chianese³

2011

Chem Eng & Technol

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This work reports an experimental investigation on sucrose crystal growth. Single crystals in a supersaturated solution were observed under a digital microscope. The changes in crystal lengths along the two dimensions with time were measured and the linear growth rates were determined. Significant growth rate dispersion among different crystals was detected so that further investigation of crystal growth was performed on the same crystal. The effects of temperature and mother liquor concentration on crystal growth were investigated and the obtained results were in agreement with other research works. Finally, the influence of a magnetic field on the growth rate was checked. At an intensity of 0.5 T, the magnetic field seems to slightly enhance the crystal growth rate; however, this effect is quite small.

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Section: Effect Of Supersaturationsupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

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Growth Kinetics of Cane Sugar Crystals by Image Analysis

Parisi¹,

Kindelán²,

Chianese³

2011

Chem Eng & Technol

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“…Raw sugar and ethanol are the main products of the industrial process. Both sucrose and reducing sugars are the raw materials for ethanol, while reducing sugars inhibit the crystallization of sucrose . This means that increased amounts of reducing sugars result in increased ethanol yield instead of decreased sugar yield.…”

Section: Methodsmentioning

confidence: 99%

Integrated design of agricultural and industrial processes: A case study of combined sugar and ethanol production

et al. 2016

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Bioethanol production from molasses has advantages in greenhouse gas emissions because of its energy acquisition from bagasse. However, the improvement of bioethanol productivity is challenging; while each elemental technology option can be greatly improved, the trade‐offs between the production of raw sugar and bioethanol are complex. This issue should be addressed through the optimization of the whole system, including both agricultural and industrial processes. In this study, we constructed a model of combined raw sugar and bioethanol production from sugarcane considering agricultural and industrial technology options. Data were acquired through a detailed investigation of actual sugar mills. Case studies on the redesign of combined raw sugar and bioethanol production demonstrated that the simultaneous implementation of both technology options increases production of food, materials, and energy from plant‐derived renewable resources, thus demonstrating the effectiveness of the interdisciplinary approach. © 2016 American Institute of Chemical Engineers AIChE J, 63: 560–581, 2017

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“…Others have studied the reduction of the crystal growth rate and the change in the crystal habit in the presence of impurities commonly found in the industrial process (Martins et al, 2005;Ouiazzane et al, 2008a;Van Hook, 1948, 1946. Van Hook (1945) performed experiments that suggested that, under certain operating conditions, the crystal growth rate is controlled by the step involving molecule deposition into the crystal lattice, rather than by the transport of sucrose across the crystal-solution boundary. Liang and Hartel (1991) proposed a model for crystal growth in a continuous crystallizer that considered the growth rate dispersion (the occurrence of different growth rates among the crystals) due to random fluctuations during the process.…”

Section: Introductionmentioning

confidence: 99%

Sucrose Crystallization: Modeling and Evaluation of Production Responses to Typical Process Fluctuations

Castro

Marciniuk

Giulietti

et al. 2019

Braz. J. Chem. Eng.

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This work describes a phenomenological model of the two-massecuite system for sucrose crystallization, developed using EMSO software. In most Brazilian sugarcane industries, sucrose crystallization is performed using this system. This process is considered to be a fundamental step in obtaining sugar of the desired quality and accounts for a substantial fraction of the production costs. The simulation results -crystal percentage in massecuite, brix and purity of molasses, magma purity, sugar pol, crystal size distribution -were validated by comparing them with real process data of an industrial plant. The interest of the phenomenological model to study the possible impacts of impurities and process instability was illustrated by varying the simulation inputs related with the syrup purity, syrup brix and steam conditions.

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Kinetics of Sucrose Crystallization.

Cited by 24 publications

References 6 publications

Growth Kinetics of Cane Sugar Crystals by Image Analysis

Growth Kinetics of Cane Sugar Crystals by Image Analysis

Integrated design of agricultural and industrial processes: A case study of combined sugar and ethanol production

Sucrose Crystallization: Modeling and Evaluation of Production Responses to Typical Process Fluctuations

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