Modeling of sucrose crystallization kinetics: The influence of glucose and fructose

摘要

The dynamic model developed in previous work [Ouiazzane et al., J. Crystal Growth 310 (2008) 798] for a batch crystallizer, was extended for studying the influence of glucose and of fructose on the crystallization kinetics of sucrose. Experimental data were obtained for each studied system by using a linear cooling profile. A nonlinear optimization method was employed to fit the kinetic parameters. The predicted results related to the mass of sucrose crystal were in agreement with the measured data. The influence of glucose and fructose on the crystallization of sucrose in a batch crystallizer is discussed herein.