粘度对不同尺度批量冷却结晶的影响 水性红醇,葡萄糖,酸醇和酸盐溶液的结晶
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Updated: Jun 29, 2025

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Measuring the Densities of Aqueous Glasses at Cryogenic Temperatures
Published on: June 28, 2017
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Anna Zaykovskaya1, Bernadeth Amano1, Marjatta Louhi-Kultanen1
1Department of Chemical and Metallurgical Engineering, School of Chemical Engineering, Aalto University, Espoo 02150, Finland.
Crystal growth & design
|April 8, 2024
概括
这项研究比较了红醇,西利醇,葡萄糖和西洛的批量冷却结晶,揭示了粘度如何影响晶体形成. 了解这些糖和糖醇的特性有助于过程优化.
科学领域:
- 化学工程是化学工程的重要组成部分.
- 结晶科学 结晶科学
- 食品科学 食品科学 食品科学
背景情况:
- 糖和糖醇,如红醇和糖醇是食品生产的关键,通常来自葡萄糖和糖.
- 它们不同的粘度显著影响结晶过程.
- 了解这些特性对于优化生物工艺和甜味剂生产至关重要.
研究的目的:
- 为了全面比较红醇,西利醇,葡萄糖和西洛溶液的批量冷却结晶性能.
- 调查母液和悬浮液粘度对结晶行为的影响.
- 在实验室和工业尺度上评估结晶.
主要方法:
- 试验测量溶液和悬浮液的粘度和密度.
- 在实验室尺度 (0.1-1L) 的批量冷却结晶实验.
- 大规模模拟 (1-100 m3) 使用VisiMix和ANSYS CFD软件进行混合和扩展分析.
主要成果:
- 详细比较母液和晶体产品的物理性能.
- 计算的混合特性 (消散能量,质量转移等) 适用于不同的混合机类型和尺寸.
- 基于恒定尖端速度和能量消散规则的结晶过程的成功扩展.
结论:
- 粘度是影响糖和糖醇批量冷却结晶的关键因素.
- 经过验证的VisiMix和CFD模拟用于预测和缩放结晶过程.
- 提供了优化这些化合物的工业结晶的基本数据.
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