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    Crystallization Report

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    solehah misni
    Crystallization is a process where solid particles form from a homogeneous phase and consists of two main events: nucleation and crystal growth. Nucleation occurs when solute molecules gather into stable clusters that reach a critical size, defining the crystal structure. Crystal growth is the subsequent increase in size of nuclei that achieve the critical cluster size, driven by supersaturation. Common equipment for crystallization includes tank, scraped surface, and circulating evaporator-crystallizers. Crystallization is widely used in the pharmaceutical, food, and sugar industries.

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    Crystallization Report

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    solehah misni
    145 views3 pages
    Crystallization is a process where solid particles form from a homogeneous phase and consists of two main events: nucleation and crystal growth. Nucleation occurs when solute molecules gather into stable clusters that reach a critical size, defining the crystal structure. Crystal growth is the subsequent increase in size of nuclei that achieve the critical cluster size, driven by supersaturation. Common equipment for crystallization includes tank, scraped surface, and circulating evaporator-crystallizers. Crystallization is widely used in the pharmaceutical, food, and sugar industries.

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    Crystallization is a process where solid particles form from a homogeneous phase and consists of two main events: nucleation and crystal growth. Nucleation occurs when solute molecules gather into stable clusters that reach a critical size, defining the crystal structure. Crystal growth is the subsequent increase in size of nuclei that achieve the critical cluster size, driven by supersaturation. Common equipment for crystallization includes tank, scraped surface, and circulating evaporator-crystallizers. Crystallization is widely used in the pharmaceutical, food, and sugar industries.

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    145 views3 pages

    Crystallization Report

    Uploaded by

    solehah misni
    Crystallization is a process where solid particles form from a homogeneous phase and consists of two main events: nucleation and crystal growth. Nucleation occurs when solute molecules gather into stable clusters that reach a critical size, defining the crystal structure. Crystal growth is the subsequent increase in size of nuclei that achieve the critical cluster size, driven by supersaturation. Common equipment for crystallization includes tank, scraped surface, and circulating evaporator-crystallizers. Crystallization is widely used in the pharmaceutical, food, and sugar industries.

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    CRYSTALLIZATION

    a) Definition:

    Crystallization is a process where solid particles are formed from a homogeneous


    phase. (B. Sivakankar, 2002)

    b) Process Principles

    Consists two major events, nucleation and crystal growth. Nucleation is the step where
    the solutes molecules or atoms dispersed in the solvent. Start to gather into stable
    clusters that constitute the nuclei. To become stable nuclei, clusters need to reach
    critical size by depending on the factors of temperature and supersaturation.
    Nucleation of that atoms in manner defines the crystal structure.

    Crystal growth is the subsequent size increase of the nuclei that succeed in achieving
    the critical cluster size. Occurs in equilibrium where the atoms precipitate out of
    solution, and dissolve back into solution. Supersaturation is the driving force of
    crystallization, as solubility of the species is an equilibrium process (Ksp). (McCabe
    & Smith, 2000)

    c) Equipment for crystallization:

    1. Tank crystallizer
    Hot saturated solutions cool in open tanks. After crystallization, mother liquor is
    drained and the crystal are collected. Heat transfer coil and agitation can be
    used.
    2. Scraped surface crystallizer
    Consist of an open through with a semi-circular bottom. The outside jacketed
    with cooling coils and agitator blade gently passes close to the trough wall
    removing crystal that grow on the vessel wall.
    3. Circulating-liquid evaporator-crystallizer
    Combination of crystallization and evaporation which is driving forces toward
    supersaturation. The circulating liquid is forced through the tube side of steam
    heater. Then flows into the vapour space of the crystallization vessel. Here, the
    evaporation occurs, reducing the amount of solvent in the solution, driving to
    the mother liquor towards supersaturation. The supersaturated liquor flows
    down through the tube, then fluidized area of crystals and liquor. Larger product
    crystal are withdrawn while the liquor is recycled, mixed with the feed and
    reheated.

    Figure 5 b): Circulating-liquid evaporator-crystallizer.


    4. Circulating magma vacuum crystallizer
    The crystal/solution mixture (magma) is circulated out of the vessel body. The
    magma is heated gently and mixed back into the vessel. A vacuum in the
    vapour space causes boiling at the surface of the liquid. The evaporation
    causes crystallization and the crystals are drawn off near the bottom of the
    vessel body.

    Figure 5 c): Circulating magma vacuum crystallizer.


    d) Applications

    1. Typically used in pharmaceutical industries where the product and


    preservation.
    2. Manufacture of food additives, such as salt, and in the processing of
    foodstuffs, such as ice cream.
    3. Manufacture of sucrose from cane, water is added and the sugar is pressed
    out from the residual cane as a solution. This solution is purified and then
    concentrated to allow the sucrose to crystallize out from the solution.
    4. Manufacture of sucrose, from sugar cane or sugar beet, is an important
    example of crystallization in food technology. (Theodoros Varzakas,
    Constantina Tzia, 2015)

    References

    B. Sivakankar (2002). Food Processing and Preservation. Eastern Economy


    Edition, Chennai, New Delhi.

    McCabe & Smith (2000). Unit Operations of Chemical Engineering McGraw-Hill,


    New York

    Geankoplis, C.J. (2003) "Transport Processes and Separation Process


    Principles". 4th Ed. Prentice-Hall Inc.

    Theodoros Varzakas, Constantina Tzia. (2015). Food Engineering Handbook:


    Food Process Engineering. CRC Press Taylor and Francis Group. New York.

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