Modelling agglomeration degree in sucrose crystallisation

• Type: Article in International Scientific Journal
• Date: 2008

Authors

Faria, N (Author) Other; Feyo F de Azevedo (Author) FEUP; Rocha, FA (Author) FEUP; Pons, MN (Author) Other

Journal

Title: Chemical Engineering and Processing - Process Intensification

Vol. 47

Pages: 1666-1677

ISSN: 0255-2701

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 8 Citations

ISI Web of Science

Scopus - 12 Citations

Scientific classification

FOS: Engineering and technology > Environmental engineering

CORDIS: Technological sciences > Engineering > Chemical engineering

Other information

Authenticus ID: P-003-WDE

DOI: 10.1016/j.cep.2007.09.008

Abstract (EN): model to simulate the time evolution of the distribution of agglomeration degree of sucrose crystals is deduced and validated against experimental data obtained through an image analysis technique. The crystallisation laboratory facility, procedures and the resulting experimental data are described. The model employed includes nucleation, growth, growth rate dispersion and agglomeration kinetics. The experimental data consists of on-line temperature and sugar content profiles in addition to off-line image analysis measurements of crystal size and agglomeration degree. Good agreement is obtained between the experimental and simulated results. This new model represents a most relevant tool for acquiring new knowledge of crystallisation/agglomeration mechanisms.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12