Effect of sulfate on the rate of crystallization of sucrose

aamarpali ratna puri, Guru Nanak Dev University, Amritsar

Abstract

Sucrose Crystallization is a mass transfer process. Sucrose molecules migration from solution to crystal is driven by concentration difference between the mother liquor and the crystal surface; the coefficient of super saturation is most important parameter for the process. Supersaturation of sugar solution depends on the purity and brix of the mother liquor. It has large influence on product quantity and quality (crystal yield, crystal size and size distribution) and on the cost of production i.e output/hour and energy consumption. However there is still no generally applicable theory, which permits an accurate prediction of the effects of all the factors that govern the industrial processes of crystallization from solution. The crystal growth depends on the viscosity, which further depends on the nature and amount of impurities. If the local conditions are favourable localized layers of impurity molecules can statistically remain on the surface for period of time. On the other hand, if the interaction between the impurity and the layer is weak, then there will be competition between impurity and sucrose molecules thus affecting the sucrose crystal growth rate. In the present study, the growth rate of sugar crystals was studied using two-liter laboratory vacuum pan under controlled conditions in the presence of impurities. The effect of sulfate on the growth rate of sugar crystals was studied at two different temperatures 328 and 338K and with two different seed size of sucrose (850 and 600ìm). The growth rate was studied at two degrees of supersaturation (1.10 and 1.15). The growth rate of sucrose crystals (with or without added impurities) showed significant increase with the 100C rise in temperature. The growth rate of sucrose crystals decreased with the increase in the level of sulfate in sugar solution.