CRYSTALLIZATION

a) Definition:

Crystallization is a process where solid particles are formed from a homogeneous

phase. (B. Sivakankar, 2002)

b) Process Principles

Consists two major events, nucleation and crystal growth. Nucleation is the step where
the solutes molecules or atoms dispersed in the solvent. Start to gather into stable
clusters that constitute the nuclei. To become stable nuclei, clusters need to reach
critical size by depending on the factors of temperature and supersaturation.
Nucleation of that atoms in manner defines the crystal structure.

Crystal growth is the subsequent size increase of the nuclei that succeed in achieving
the critical cluster size. Occurs in equilibrium where the atoms precipitate out of
solution, and dissolve back into solution. Supersaturation is the driving force of
crystallization, as solubility of the species is an equilibrium process (Ksp). (McCabe
& Smith, 2000)

c) Equipment for crystallization:

1. Tank crystallizer
Hot saturated solutions cool in open tanks. After crystallization, mother liquor is
drained and the crystal are collected. Heat transfer coil and agitation can be
used.
2. Scraped surface crystallizer
Consist of an open through with a semi-circular bottom. The outside jacketed
with cooling coils and agitator blade gently passes close to the trough wall
removing crystal that grow on the vessel wall.
3. Circulating-liquid evaporator-crystallizer
Combination of crystallization and evaporation which is driving forces toward
supersaturation. The circulating liquid is forced through the tube side of steam
heater. Then flows into the vapour space of the crystallization vessel. Here, the
evaporation occurs, reducing the amount of solvent in the solution, driving to
the mother liquor towards supersaturation. The supersaturated liquor flows
down through the tube, then fluidized area of crystals and liquor. Larger product
 crystal are withdrawn while the liquor is recycled, mixed with the feed and
reheated.

Figure 5 b): Circulating-liquid evaporator-crystallizer.

4. Circulating magma vacuum crystallizer
The crystal/solution mixture (magma) is circulated out of the vessel body. The
magma is heated gently and mixed back into the vessel. A vacuum in the
vapour space causes boiling at the surface of the liquid. The evaporation
causes crystallization and the crystals are drawn off near the bottom of the
vessel body.

Figure 5 c): Circulating magma vacuum crystallizer.

d) Applications

1. Typically used in pharmaceutical industries where the product and

preservation.
2. Manufacture of food additives, such as salt, and in the processing of
foodstuffs, such as ice cream.
3. Manufacture of sucrose from cane, water is added and the sugar is pressed
out from the residual cane as a solution. This solution is purified and then
concentrated to allow the sucrose to crystallize out from the solution.
4. Manufacture of sucrose, from sugar cane or sugar beet, is an important
example of crystallization in food technology. (Theodoros Varzakas,
Constantina Tzia, 2015)

References

B. Sivakankar (2002). Food Processing and Preservation. Eastern Economy

Edition, Chennai, New Delhi.

McCabe & Smith (2000). Unit Operations of Chemical Engineering McGraw-Hill,

New York

Geankoplis, C.J. (2003) "Transport Processes and Separation Process

Principles". 4th Ed. Prentice-Hall Inc.

Theodoros Varzakas, Constantina Tzia. (2015). Food Engineering Handbook:

Food Process Engineering. CRC Press Taylor and Francis Group. New York.