COOLING CRYSTALLIZATION OF RAW JUICE - LABORATORY INVESTIGATIONS OF SUCROSE CRYSTAL-GROWTH KINETICS

Whilst there are many data in the literature dealing with sucrose crys tal growth kinetics of sucrose in solutions containing various amounts of different nonsugars, no data are available for industrial sugar so lutions which have not been subjected to the traditional juice purific ation process. As part of the continuing research programme on the inn ovative process of cooling crystallization of raw juice, it was necess ary to establish sucrose crystal growth rates under the conditions per taining during the crystallization of the first and second products. T he laboratory data obtained are presented and discussed in relation to the actual theories of crystal growth. These actual data have become necessary for optimizing the cooling crystallization pilot plant.