GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS
Abstract and keywords
Abstract (English):
In the production crystallization of glucose, there are special problems at the nucleation stage, which requires seed crystals. The need for them reaches 10–15% of the weight of the solution, reducing the productivity of equipment. In this paper, the results of the studies on the identification and creation of effective seed crystals for the nucleation of anhydrous glucose in the presence of surface active agents (SAA) have been described. The nucleation process was controlled according to a change in the transparency of solutions and microscopy. The following have been tested as seeds: small (< 60 microns) commercial anhydrous glucose crystals and the same crystals wet with propanol; large (> 200 μm) and small (< 60 μm) hydrate glucose crystals wet with propanol. The large and small hydrate glucose crystals preliminarily wet with propanol or another aliphatic alcohol is recognized as the best of the tested seeds. When these crystals were mixed with a supersaturated glucose solution at a temperature of 60°C, they rapidly (within 15–30 min) disintegrated into a lot of uniform tiny particles with a size of 1–5 μm, became crystallization centers and began to grow rapidly in the form of anhydrous glucose. A similar phenomenon was also observed when nucleating with the hydrate crystals wet with propanol and at a temperature below 50°C. Based on the tests, new types of seed crystals and a method for preparing thereof in the form of alcohol suspensions of ground anhydrous glucose crystals and crystals of any sizes of hydrate glucose have been proposed.

Keywords:
Glucose, nucleation, seed crystals, surface active agents, alcohol suspensions of crystals
Text
Text (PDF): Read Download
References

1. Andreev N.R. and Khvorova L.S. Glucose anhydrous: manufacturing technology and use. Pharmacy, 2012, no. 3, pp. 43-45. (In Russian).

2. Gibbs J.V. Termodinamicheskie raboty [Thermodynamic work]. Moscow-Leningrad: State Publishing House of Technical and Theoretical Literature, 1950. 492 p.

3. Volmer M. Kinetik der phasenbildung. Dresden und Leipzig, T. Steinkopff, 1939. 220 p. (Russ. ed.: Volmer M. Kinetika obrazovaniya novoy fazy. Moscow: FIZMATLIT Publ., 1986. 208 p.).

4. Melikhov I.V., Kozlovskaya E.D., Kutepov A.M., et al. Kontsentrirovannye i nasyshchennye rastvory [Concentrated and saturated solutions]. Moscow: Nauka Publ., 2002. 456 p.

5. Khvorova L.S. Analiz tekhnologicheskikh skhem kristallizatsii glyukozy [Analysis of technological schemes of glucose crystallization]. Sbornik dokladov IV mezhdunarodnoy konferentsii-vystavki «Vysokoeffektivnye pishchevye tekhnologii. metody i sredstva ikh realizatsii» [Collection of reports of the 1V international conference-exhibition "Highly effective food technologies, methods and means of their implementation"]. Part 1. Moscow, 2006, pp. 145-147.

6. Andreev N.R., Khvorova L.S., and Zolotukhina N.I. The kinetics of anhydrous glucose nucleation in isothermal conditions. Sugar, 2010, no. 12, pp. 55-58. (In Russian).

7. Andreev N.R., Khvorova L.S., and Selezneva O.S. Crystallization of Anhydrous Glucose under Polythermal Conditions. Storage and processing of farm products, 2014, no. 1, pp. 13-14. (In Russian).

8. Fidanko, Staliyanov, and Sretenov. Metod kristallizatsii angidridnoy glyukozy [Method of crystallization of anhydrous glucose]. Certificate of authorship of Bulgaria, no. 15427, 1974.

9. Laila U., Pudjiraharti S., and Kosasih W. Crystallization of D-fructrose Anhydride III (DFA III) in Batch Cooling Crystallization System: the Influence of Initial Supersaturation. International Journal of Engineering Research and Applications (IJERA), 2013, vol. 3, no. 1, pp. 676-679.

10. Rashid A., White E.T., Howes T., et al. The metastability and nucleation thresholds of ibuprofen in ethanol and Water-ethanol mixtures. International Journal of Chemical Engineering, 2015, vol. 8, DOI:https://doi.org/10.1155/2015/560930.

11. Teixeira G.A., Brito A.M., Alves M.R., et al. Studi of Supersaturation, Vibration Intensyti and Time of Crystallization Variables in the Vibrated Bed Lactose Monohydrate Production Process. Chemical Engineering Transactions, 2013, vol. 32, pp. 2191-2196. DOI:https://doi.org/10.3303/CET 1332366.

12. Slavorosova E.V., Kulenko V.G., Shevchuk V.B., and Fialkova E.A. Intensification of lactose crystallization in condensed whey. Dairy Farming Journal, 2016, no. 2 (22), pp. 109-116. (In Russian).

13. Shaffer K.R., Patersonm A., Davies C.E., and Hebbink G. Nucleation of lactose using continuous orifice flow. International Dairy Journal, 2016, vol. 61, no. 6, pp. 148-154. DOI:https://doi.org/10.1016/j.idairyj.2016.06.001.

14. Jiang M, Li Y.E.D., Tung H.-H., and Braatz R.D. Effect of jet velocity on crystal size distribution from antisolvent and cooling crystallizations in a dual impinging jet mixer. Chemical Engineering and Processing: Process Intensification, 2015, vol. 97, pp. 242-247. DOI:https://doi.org/10.1016/j.cep.2015.09.005.

15. Kozlova O.G. Rost i morfologiya kristallov [Growth and morphology of crystals]. Moscow: MSU Publ., 1980. 357 p.

16. Jiang M., Papageorgiou C.D., Waetzig J., et al. Indirect Ultrasonication in Continuous Slug-Flow Crystallization. Crystal. Crystal. Growth Desing, 2015, vol. 15, no. 5, pp. 2486-2492. DOI:https://doi.org/10.1021/acs cgd.5b00263.

17. Kudryashova O.B., Antonnikova A.A., and Korovina N.V. On Mechanisms of Ultrasonic Sedimentation of Fine Aerosols. Russian Physics Journal, 2015, vol. 58, no. 2, pp. 271-277. DOI:https://doi.org/10.1007/s11182-015-0492-y. (In Russian).

18. Antonnikova A.A., Korovina N.V., and Kudryashova O.B. Ultrasonic sedimentation of fine aerosols. Bulletin of the Tomsk Polytechnic University. Engineering of geo-resources, 2014, vol. 324, no. 2, pp. 57-62. (In Russian).

19. Zharova E.Ya. Primenenie fizicheskikh metodov pri kristallizatsii glyukozy [Application of physical methods for glucose crystallization]. Moscow: TSNIITEI Pishcheprom Publ., 1965. 25 p.

20. Volkov V.A. Kolloidnaya khimiya. Poverkhnostnye yavleniya i dispersnye sistemy [Colloid chemistry. Surface phenomena and dispersed systems]. St. Petersburg: Lan Publ., 2015. 659 p.

21. El-Shall H., Abdel-Aal E.A., and Moudgil B.M. Effect of surfactants on phosphogypsum crystallization and filtration during wet-process phosphoric acid production. Separation Science and Technology, 2000, vol. 35, no. 3, pp. 395-410. DOIhttps://doi.org/10.1081/SS.100100164.

22. Krishnan S., Klein A., El-Aasser M.S., and Sudol E.D. Effect of surfactant concentration on particle nucleation in emulsion polymerization of n - butyl methacrylate. Macromolecules, 2003, vol. 36, no. 9, pp. 3152-3159. DOI:https://doi.org/10.1021/ma021120p.

23. Bol’shagin E.Y. and Roldughin E.I. Kinetics of nucleation and growth of metal nanoparticles in the presence of surfactants. Colloid Journal, 2012, vol. 74, no. 6, pp. 649-654. DOI:https://doi.org/10.1134/S1061933X12060038.

24. Antonov A.N., Novakova A.A., and Gendler T.S. The influence of surface-active substances on the crystallization process and magnetic properties of goethite nanoparticles. Moscow University Physics Bulletin, 2012, vol. 67, no. 2, pp. 230-232. DOI:https://doi.org/10.3103/S002713491202004X.

25. Khvorova L.S., Andreev N.R., and Lukin D.N. Effect of surfactants on kinetics of dextrose crystallization. Food Processing: Techniques and Technology, 2017, vol. 44, no. 1, pp. 81-86. (In Russian).

26. Khvorova L.S. and Shleina L.D. Method of seed control during glucose crystallizatio. Food Processing Industry, 1990, no. 4, pp. 58-60. (In Russian).

27. Lukin N.D., Ananskikh V.V., Lapidus T.V., and Khvorova L.S. Tekhnologicheskiy kontrol' proizvodstva sakharistykh krakhmaloproduktov [Technological control of the production of sugary starch products]. Moscow: Rosselkhozakademiya Publ., 2007. 261 p.

28. Stabnikov V.N., Reuter I.M., and Protsyuk T.B. Etilovyy spirt [Ethanol]. Moscow: Food Processing Industry Publ., 1976. 272 p.

29. Demidova M.G., Beketova D.I., Arymbaeva A.T., and Bulavchenko A.I. Effect of surfactant additives on the size and morphology of ammonium and potassium nitrate particles obtained by crystallization from reverse micellar solutions of tergitol NP-4. Journal of Inorganic Chemistry,2013, vol. 58, no. 10, pp. 1214-1219. DOI:https://doi.org/10.1134/S0036023613100069.

30. Muraviev E.V., Pavlenko A.A., Akhmadeev I.R., et al. Researches of processes of dispergating of the compacted powders. Polzunovsky Vestnik, 2016, vol. 1, no. 4, pp. 64-67. (In Russian).

31. Mullin J.W. Crystallization (4th ed.). Butterworth-Heinemann: Oxford, 2001. 594 p.

32. Grabovska E.V. Rozvitok naukovikh osnov udoskonalennya tekhnologiy tsukristikh krokhmaleproduktiv [Development of the science of the fundamentals of the technologies of fermented starch products]. Abstract of Diss. Dr. Sci. (Eng.). Kiev, 2006. 43 p.

33. Khvorova L.S., Tishchenko-Romanchenko G.V., and Tregubov N.N. Dependence of the rate of crystallization of anhydrous glucose on the basic physicochemical factors. Sugar industry, 1981, no. 8, pp. 56-58. (In Russian).

34. Newkirk W.B. Manufacture and uses Refined Dextrose. Industrial & Engineering Chemistry, 1924, vol. 16, no. 11, pp. 1173-1175. DOI:https://doi.org/10.1021/ie50179a028.

35. Newkirk W.B. Development and Production of Anhydrous Dextrose. Industrial & Engineering Chemistry, 1936, vol. 28, no. 7, pp. 760-766. DOI:https://doi.org/10.1021/ie50319a003.

36. Newkirk W.B. Hydrate Dextrose. Industrial & Engineering Chemistry, 1939, vol. 31, no. 1, pp 18-22. DOI:https://doi.org/10.1021/ie50349a003.

37. Vaschatko J. and Smelik A. Die Kristallisacion der Sacharoze, D-Glucose und D-Fructose aus ubersattigten Lösungendes des metastabielen Gebiete. Zucker, 1968, no.6, pp. 144-151.

38. Khvorova L.S. and Kovalenok V.A. Mathematical modeling of glucose crystallization kinetics. Storage and processing of farm products, 2008, no. 5, pp. 45-48. (In Russian).

39. Kuznetsov V.D. Kristally i kristallizatsiya [Crystals and crystallization]. Moscow-Leningrad: State Publishing House of Technical and Theoretical Literature, 1954. 411 p.

40. Khvorova L.S. and Baranova L.V. Polyarimetricheskie issledovaniya v teorii i praktike glyukoznogo proizvodstva [Polarimetric studies in the theory and practice of glucose production].Materialy V mezhdunarodnoy konferentsii «Pishchevye innovatsii i biotekhnologii» [Proc. of the V Intern. Conf. “Food Innovation and Biotechnology”]. Kemerovo, 2017, pp. 129-131.

41. Linnikov O.D. Relations between activation energies for nucleation and of growth of crystals. Nanosystems: Physics, Chemistry, Mathematics, 2014, vol. 5, no. 4, pp. 546-552.


Login or Create
* Forgot password?