Abstract
Batch crystallization is an important chemical unit operation. So, large numbers of published works were focused on batch crystallization modelization, simulation, optimization, control and parameter estimation. In this work, an optimization is made with the objective to obtain the optimal cooling temperature strategy of a batch crystallizer realized in our laboratory. The potassium hydrogenotartarate (cream of tartar) subject of our study is recovered from wine tartar, a solid byproduct of winemaking, using batch cooling crystallization. To determine the optimum cooling temperature profile with a maximum yield of cream of tartar, we used coupled population, material and energy balance model. This model can describe the dynamics of the batch crystallization process. Based on this model, an optimal cooling temperature profile is calculated, using method of moments and the solubility data of cream tartar in water
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