Home Scientific Article INFLUENCE DU RAFFINOSE SUR LA CRISTALLISATION DU SACCHAROSE

INFLUENCE DU RAFFINOSE SUR LA CRISTALLISATION DU SACCHAROSE

P. Devillers; C. cornet;

Crystallization of sucrose in the presence of raffinose has been studied with constant oversaturation and temperature by means of a fitted system.

Growth velocities of the different faces have been measured for amounts of raffinose between 0 and 2 % and for relative shifting velocities of the crystal and the mother-liquor between 0 and 2 meters per minute.

The molecular rearrangement on the crystal surface is very much slowed down by the presence of raffinose on the faces a and r and on one p p’ end. With large amounts of raffinose, the crystal lengthens into a needle by only one p p’ end.

The amount of raffinose in the parts of the crystal where the growth is slowed down is high ; in the parts where the growth is not slowed down, the raffinose content is approximative^ null.

 

Proceedings: CITS 1971
Page: 487–501

Language: ENG

pdf download: CITS1971-487-501.pdf