Development of process for obtaining crystalline food products with improved granulometric composition

The subject of this research is the process of isohydric crystallization of mass from solution in a circulating crystallizer with the ability to control the size of food crystals. The developed design of a continuous circulation crystallizer provides the opportunity to adjust the circulation rate an...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 1052; no. 1; pp. 12098 - 12103
Main Authors Vorontsov, V V, Shakhova, M N, Butova, S V
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.07.2022
Subjects
Crystallization
Crystals
Food
Food processing
Phase distribution
Solid phases
Supersaturation
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Summary:The subject of this research is the process of isohydric crystallization of mass from solution in a circulating crystallizer with the ability to control the size of food crystals. The developed design of a continuous circulation crystallizer provides the opportunity to adjust the circulation rate and meet temperature conditions. The functions of the solution particles and solid phase distribution over the time of residence in the crystallizer filled with a circulating suspension are found for the modes of ideal mixing and displacement determined by the circulation ratio of the suspension in the apparatus. The ability to control solution supersaturation and the time of suspension particles residence in the apparatus enables to obtain large production crystals.
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ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1052/1/012098