Features of Mass Transfer in the Supersaturated Solution in the Crystallization

Abstract

With the condensation trust product to initiate crystallization in supersaturated solution of particles in many of the processes of processing industries. This phenomenon in vacuum apparatus when cooking with the purpose of development of massecuite it sucrose crystallization process is basic in the technological flow of receiving crystal sugar on sugar factory. And prepared as finely crushed powder sucrose source seed product varies in shape and size, concentration in volume vacuum apparatus, etc. In so doing, take account of these factors the theoretical substantiation of condensation phenomena on solid phase particles seed material as nucleation in solution we developed is not enough. In the article, with a view to developing physical and mathematical model of the task as a source, the most close in terms of the geometry of the real objects of the study parameters, used ball, modeling particle of sucrose and ball layer given radius centered at the center of a ball that simulates the environmental aspects of the sucrose particle volume solution. When analyzing the tasks apply the results of quantitative analyses associated with the theory of diffusive long-range problems of mass transfer in the coupling layer. Quantifying algorithm is proved the masses of crystalline sugar from the period of the product in a vacuum processing apparatus. As a means of quantitative analysis of numerical experiment is used. This experiment revealed the adequacy of theoretical analysis of physical meaning of the actual process. Provide important theoretical and practical evaluation of the mass dependence crystallized in vacuum apparatus of sucrose solution processing from time to time.