GROWTH-RATE DISPERSION EFFECTS ON LACTOSE CRYSTAL SIZE DISTRIBUTIONS FROM A CONTINUOUS COOLING CRYSTALLIZER

被引：21

作者：

LIANG, B ^{[1
]}

SHI, Y ^{[1
]}

HARTEL, RW ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05397.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The continuous crystallization kinetics for lactose have been determined. Specifically, a model incorporating the effects of growth rate dispersion (GRD) on particle dynamics has been employed to determine continuous crystallization kinetics from experimentally determined size distributions. The existence of GRD was verified by the excessive number of fines (< 50-mu-m) observed. Crystal size distributions were successfully modeled using a two component rate distribution indicating the existence of two distinct types of nuclei. These could be classed as fast-growers (product crystals) and slow-growers (fines). Nucleation and growth kinetics of these populations were determined and compared to other methods of determining kinetics.

引用

页码：848 / 854

页数：7

共 16 条

[1] MODELING OF GROWTH-RATE DISPERSION OF CITRIC-ACID MONOHYDRATE IN CONTINUOUS CRYSTALLIZERS [J].