Cooling crystallization of raw juice.

In this paper the possible applciations of cooling crystallyzation as a method of beet of cane sugar purification is discussed. The experiments on microfiltere were carried out at lab-scale and pilot plant level

Implication of crystal growth theories for mass crystallization:application to crystallization of sucrose.

A survey of a set of growth theories as well as a discussion about the definition of the supersaturation in a solution and the problem of growth dispersion is given. Such theoretical aspects of crystal growth science may offer fundamental backgrounds for mass crystallization. Application of some of these theories to basic studies on sucrose crystallization as far as to the proposal of an innovative industrial process for sucrose production is reported in the second part of the paper

On the relationship between morphological and structural modifications in sucrose crystals grown in the presence of tailor-made additives:effect of mono-and oligosaccharides.

A survey is given on morphological modifications induced on sucrose crystals by some tailor-made additives (mono- and oligosaccharides). Special attention is paied to a critical discussion of our analysis of the structure compatibility between additive molecules and surface sites of the crystal, and further of its developments concerning incorporation of additives in the crystal lattice. Finally, it is shown as X-ray powder diagrams of sucrose crystals grown in the presence of these additives, coupled with chromatographic analysis of crystal sectors, proved to be a promising sensitive tool, chiefly to associate the different lattice spacing variations to the absorption anisotropy

Cooling crystallization of SMB-fractionated Molasses.

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