Question

In a continous crystalizer 100g of saturated solution of sugar at 85% (w/w) enters the crystallizer and leaves the crystallizer at 70% (w/w). The weight of input solids converted into crystal (g) in the ceystal is

Answer 1

YOUR ANSWER

CRYSTALLIZATION

Crystallization Equilibrium

Solubility

Heat of crystallisation

Rate of Crystal Growth

Stage-equilibrium Crystallization

Crystallization Equipment

Crystallization is an example of a separation process in which mass is transferred from a liquid solution, whose composition is generally mixed, to a pure solid crystal. Soluble components are removed from solution by adjusting the conditions so that the solution becomes supersaturated and excess solute crystallizes out in a pure form. This is generally accomplished by lowering the temperature, or by concentration of the solution, in each case to form a supersaturated solution from which crystallization can occur. The equilibrium is established between the crystals and the surrounding solution, the mother liquor. The manufacture of sucrose, from sugar cane or sugar beet, is an important example of crystallization in food technology. Crystallization is also used in the manufacture of other sugars, such as glucose and lactose, in the manufacture of food additives, such as salt, and in the processing of foodstuffs, such as ice cream. In the manufacture of sucrose from cane, water is added and the sugar is pressed out from the residual cane as a solution. This solution is purified and then concentrated to allow the sucrose to crystallize out from the solution.

Explanation:

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