Abstracto

The effect of glucose on the sucrose crystallization:modelling and experiments

S.Ouiazzane, B.Messnaoui, J.Wouters, T.Bounahmidi

This work is devoted to study the effect of glucose on the the quality of sucrose crystallization in bach crystallizer. The liquid phase concentration in crystallizer and a supersaturation profiles was measured by using a refractometer. The logiciel LUCIA “Laboratory Universal Computer Analysis Image” was used to determine the Crystal Size Distribution (CSD) by analysing the obtained image by optical microscope and Scanning ElectronMicrosopic (SEM).Anon-linear optimizationmethod is applied to estimate the growth and nucleation rate parameters frombatch cooling crystallization experiments. The calculated results are in agreement with those observed and determined by LUCIA. The effect of glucose on the mean particle size of the final product is discussed.