Modelling sugar crystallization including morphology quantification

Abstract

An image analysis technique developed by the authors allows the quantification of the morphology of sugar crystals, namely its agglomeration degree. In this work, this technique is used to validate a model for sugar crystallisation in a laboratory batch crystalliser. The validation data includes the on-line measurements of the sugar contents in the solution and the system temperature. The distributions of the crystal population size and of the degree of agglomeration are used as final validation data. The model considers crystal growth, nucleation and agglomeration.