Crystallization
eBook - PDF

Crystallization

  1. 586 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Crystallization

About this book

Principles of Sugar Technology, Volume II: Crystallization summarizes the principles of the crystallization process applied in the sugar industry all over the world. This book describes the control systems and theories concerned with crystallization, reviewing the complicated technological process in sugar manufacture. The crystallography of sucrose in relation to the techniques, control methods, and fundamental changes and evolutions in the equipment used in factories for the crystallization process are also considered. Other topics include the developments in the technology as to crystallization by cooling, solubility of sucrose in impure solutions, and control instruments and technological and engineering developments in vacuum control and adjustment. The regulation of vapor pressures, significance of the circulation in vacuum pans, and nucleation technique are also covered in this publication. This volume is valuable to sugar technologists and individuals connected with the sugar industry.

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Yes, you can access Crystallization by Pieter Honig in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Elsevier
Year
2013
Print ISBN
9781483230511
eBook ISBN
9781483278001
Topic
Technology & Engineering
Subtopic
Biology
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Crystallization
  3. Copyright Page
  4. Table of Contents
  5. PREFACE
  6. CHAPTER 1. CRYSTALLOGRAPHY OF SUCROSE
  7. CHAPTER 2. THE SOLUBILITY OF SUCROSE IN IMPURE SOLUTIONS
  8. CHAPTER 3. NUCLEATION IN SUPERSATURATED SUCROSE SOLUTIONS
  9. CHAPTER 4. KINETICS OF CRYSTALLIZATION GROWTH OF CRYSTALS
  10. CHAPTER 5. CHEMISTRY OF CRYSTALLIZATION
  11. CHAPTER 6. CONTROL METHODS AND EQUIPMENT IN SUGAR CRYSTALLIZATION
  12. CHAPTER 7. APPLICATION OF THE CONDUCTIVITY METHOD TO CONTROL THE CRYSTALLIZATION PROCESS AND SEEDING TECHNIQUE
  13. CHAPTER 8. DETERMINATION OF HEAT TRANSMISSION AS AN INDIRECT METHOD FOR THE DETERMINATION OF THE VISCOSITY AND SUPERSATURATION OF TECHNICAL SUGAR SOLUTIONS
  14. CHAPTER 9. TECHNOLOGY OF SUGAR CRYSTALLIZATION
  15. CHAPTER 10. EVAPORATION AND CIRCULATION IN THE CRYSTALLIZATION PROCESS
  16. CHAPTER 11. NATURAL AND MECHANICAL CIRCULATION IN VACUUM PANS WITH PERFORMANCE DATA AND TESTS
  17. CHAPTER 12. CRYSTALLIZATION OF MASSECUITES BY COOLING
  18. CHAPTER 13. CONDITIONING OF MASSECUITES IN CRYSTALLIZERS
  19. CHAPTER 14. MAXIMUM RECOVERY OF CRYSTALLIZED SUCROSE FROM LOW GRADE BOILINGS
  20. AUTHOR INDEX
  21. SUBJECT INDEX