Abstract
The article considers sucrose crystallization as a mass transfer process, which is a phase transition from a liquid phase to a solid phase, and includes two main stages: the formation of crystallization centers and the growth of crystals to the desired size. The scientific novelty of the work lies in the development of existing theoretical and practical ideas about the formation of centers of crystallization of sucrose and their growth in the massecuite mass, the analysis of the main factors affecting this process. On the basis of the studies obtained, a method has been developed to improve the efficiency of the technology for boiling the massecuite of the first crystallization, which refers to the methods of boiling the massecuite I crystallization with intermediate centrifugation of the massecuite. A feature of the method is the formation of crystallization centers in the massecuite by their spontaneous formation. The analysis of the obtained research results showed that the work on the proposed method makes it possible to increase the efficiency of boiling massecuite I crystallization, to ensure an increase in the yield and quality of crystalline white sugar.
Highlights
IntroductionCrystallization of sucrose is a mass transfer process, which is a phase transition from a solution (liquid phase) to a crystallisate (solid phase)
Crystallization of sucrose is a mass transfer process, which is a phase transition from a solution to a crystallisate
The crystallization process of sucrose is accompanied by the following reactions: The intensity of these processes largely depends on the technological conditions of the crystallization of sucrose in vacuum apparatus, and the purity of white sugar largely depends on the conditions of the crystallization process and the qualitative composition of the initial products [2]
Summary
Crystallization of sucrose is a mass transfer process, which is a phase transition from a solution (liquid phase) to a crystallisate (solid phase). In this case, impurities (socalled non-sugar) are removed from the initial sucrose solution using a purification process. It is known that with a single crystallization process, it is possible to obtain white sugar with a purity of 99.8%, but it is impossible to completely purify sucrose from impurities [1]. The crystallization process of sucrose is accompanied by the following reactions: The intensity of these processes largely depends on the technological conditions of the crystallization of sucrose in vacuum apparatus, and the purity of white sugar largely depends on the conditions of the crystallization process and the qualitative composition of the initial products [2].
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