In this work the effect of the presence of polysaccharides in solution on the crystallization of dextrose was experimentally investigated. The polysaccharides presence proved to affect both the equilibrium conditions and the growth rate kinetics. In particular, the growth rate appears to decrease as the crystallization proceeds and this phenomena, as proposed by Kubota and Mullin, may be ascribed to the deactivation of the crystal surface due to the impurities adsorption.
On the influence of polysaccharides on dextrose crystallization / Chianese, Angelo; Parisi, Mariapaola; A., Terranova. - (2005), pp. 377-382. (Intervento presentato al convegno The 7th Italian Conference on Chemical & Process Engineering tenutosi a Taormina, Italy nel 15-18 maggio 2005).
On the influence of polysaccharides on dextrose crystallization
CHIANESE, Angelo;PARISI, Mariapaola;
2005
Abstract
In this work the effect of the presence of polysaccharides in solution on the crystallization of dextrose was experimentally investigated. The polysaccharides presence proved to affect both the equilibrium conditions and the growth rate kinetics. In particular, the growth rate appears to decrease as the crystallization proceeds and this phenomena, as proposed by Kubota and Mullin, may be ascribed to the deactivation of the crystal surface due to the impurities adsorption.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
