EVALUATION OF SUGAR CRYSTAL GROWTH AND DETERMINATION OF SURFACE AREA SHAPE FACTOR

  • P. A. Quintana-Hernández
  • D. A. Moncada-Abaunza
  • E. Bolaños-Reynoso
  • L. I. Salcedo- Estrada
Keywords: sugar cane, batch crystallization, shape factor, agitation profiles, cooling profiles

Abstract

Crystallization, as industrial separation process, has been used widely in recent years because its low energy requirements. It has been observed that cooling profiles, agitation rates and process time are important variables to determine the characteristics of the crystalline product. In this work sugar cane crystal surface areas are calculated, as function of time, from experimental results using three different cooling profiles (natural, lineal and cubic) and five agitation paths (step, exponential negative, constant, cubic and lineal). A shape factor is also determined from measurements on images obtained with a microscope.

References

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Bolaños, E. R. (2000). Control y optimización de las condiciones de operación de un cristalizador batch por Enfriamiento. Tesis Doctoral. Instituto Tecnológico de Celaya, Guanajuato, México.

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Chen, J.C. (1997). Manual del Azúcar de Caña (11ª ed.). Ed. Limusa, México, D.F. Kelly, F. y Keng, M.F. (1975). The Sucrose Crystal, Singapore University Press.

Moncada-Abaunza, D. A. (2003). Análisis de cristales en la etapa de crecimiento en cristalización batch por enfriamiento. Tesis de Maestría, Instituto Tecnológico de Celaya, Guanajuato, México.

Quintana-Hernández, P., Bolaños-Reynoso, E., Salcedo-Estrada, L., Miranda, Castro, B., (2004). Mathematical Modeling and Kinetic Parameter Estimation in Batch Crystallization. AIChE Journal 50, 1407- 1417.
Published
2020-10-10
How to Cite
Quintana-Hernández, P. A., Moncada-Abaunza, D. A., Bolaños-Reynoso, E., & Salcedo- Estrada, L. I. (2020). EVALUATION OF SUGAR CRYSTAL GROWTH AND DETERMINATION OF SURFACE AREA SHAPE FACTOR. Revista Mexicana De Ingeniería Química, 4(1), 123-129. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2093

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