Crystallisation in concentrated systems: a modelling approach

Research output: Contribution to journal › Article › peer-review

Standard

Crystallisation in concentrated systems : a modelling approach. / Lopez-quiroga, E.; Wang, Rui; Gouseti, O.; Fryer, P.j.; Bakalis, S.

In: Food and Bioproducts Processing, Vol. 100, No. B, 10.2016, p. 525–534.

Research output: Contribution to journal › Article › peer-review

Harvard

Lopez-quiroga, E, Wang, R, Gouseti, O, Fryer, PJ & Bakalis, S 2016, 'Crystallisation in concentrated systems: a modelling approach', Food and Bioproducts Processing, vol. 100, no. B, pp. 525–534. https://doi.org/10.1016/j.fbp.2016.07.007

APA

Lopez-quiroga, E., Wang, R., Gouseti, O., Fryer, P. J., & Bakalis, S. (2016). Crystallisation in concentrated systems: a modelling approach. Food and Bioproducts Processing, 100(B), 525–534. https://doi.org/10.1016/j.fbp.2016.07.007

Vancouver

Lopez-quiroga E, Wang R, Gouseti O, Fryer PJ, Bakalis S. Crystallisation in concentrated systems: a modelling approach. Food and Bioproducts Processing. 2016 Oct;100(B):525–534. https://doi.org/10.1016/j.fbp.2016.07.007

Author

Lopez-quiroga, E. ; Wang, Rui ; Gouseti, O. ; Fryer, P.j. ; Bakalis, S. / Crystallisation in concentrated systems : a modelling approach. In: Food and Bioproducts Processing. 2016 ; Vol. 100, No. B. pp. 525–534.

Bibtex

@article{1835b6d066454529bbc154f23c5896b6,
title = "Crystallisation in concentrated systems: a modelling approach",
abstract = "Water crystallisation in concentrated systems has been studied using a combination of mathematical modelling and experimental work. Two different freezing models have been employed to describe primary and secondary mechanisms (i.e. non-seeded and seed-induced processes, respectively) in sucrose solutions up to 60% (w/w). Differential Scanning Calorimetry (DSC) has been employed to characterise the phase change of the binary water–sucrose system in primary processes, and the kinetic and thermodynamic parameters obtained were coupled to the heat transfer equation to obtain the product temperature distribution. A recently developed method has been also employed to measure crystal growth rates in seed-induced crystallisation systems. Simulated results for the secondary crystallisation mechanism were able to reproduce experimentally observed trends for growth rates. An evaluation of the energy consumption during freezing/crystallisation processes has been carried out to assess each mechanism performance (crystallisation will occur at temperatures approximately 20 °C higher in seeded processes) considering different process conditions and product formulations (i.e. solids and air fractions).",
keywords = "Freezing, Phase change, Concentrated systems, Modelling, Energy reduction",
author = "E. Lopez-quiroga and Rui Wang and O. Gouseti and P.j. Fryer and S. Bakalis",
year = "2016",
month = oct,
doi = "10.1016/j.fbp.2016.07.007",
language = "English",
volume = "100",
pages = "525–534",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Elsevier",
number = "B",

}

RIS

TY - JOUR

T1 - Crystallisation in concentrated systems

T2 - a modelling approach

AU - Lopez-quiroga, E.

AU - Wang, Rui

AU - Gouseti, O.

AU - Fryer, P.j.

AU - Bakalis, S.

PY - 2016/10

Y1 - 2016/10

N2 - Water crystallisation in concentrated systems has been studied using a combination of mathematical modelling and experimental work. Two different freezing models have been employed to describe primary and secondary mechanisms (i.e. non-seeded and seed-induced processes, respectively) in sucrose solutions up to 60% (w/w). Differential Scanning Calorimetry (DSC) has been employed to characterise the phase change of the binary water–sucrose system in primary processes, and the kinetic and thermodynamic parameters obtained were coupled to the heat transfer equation to obtain the product temperature distribution. A recently developed method has been also employed to measure crystal growth rates in seed-induced crystallisation systems. Simulated results for the secondary crystallisation mechanism were able to reproduce experimentally observed trends for growth rates. An evaluation of the energy consumption during freezing/crystallisation processes has been carried out to assess each mechanism performance (crystallisation will occur at temperatures approximately 20 °C higher in seeded processes) considering different process conditions and product formulations (i.e. solids and air fractions).

AB - Water crystallisation in concentrated systems has been studied using a combination of mathematical modelling and experimental work. Two different freezing models have been employed to describe primary and secondary mechanisms (i.e. non-seeded and seed-induced processes, respectively) in sucrose solutions up to 60% (w/w). Differential Scanning Calorimetry (DSC) has been employed to characterise the phase change of the binary water–sucrose system in primary processes, and the kinetic and thermodynamic parameters obtained were coupled to the heat transfer equation to obtain the product temperature distribution. A recently developed method has been also employed to measure crystal growth rates in seed-induced crystallisation systems. Simulated results for the secondary crystallisation mechanism were able to reproduce experimentally observed trends for growth rates. An evaluation of the energy consumption during freezing/crystallisation processes has been carried out to assess each mechanism performance (crystallisation will occur at temperatures approximately 20 °C higher in seeded processes) considering different process conditions and product formulations (i.e. solids and air fractions).

KW - Freezing

KW - Phase change

KW - Concentrated systems

KW - Modelling

KW - Energy reduction

U2 - 10.1016/j.fbp.2016.07.007

DO - 10.1016/j.fbp.2016.07.007

M3 - Article

VL - 100

SP - 525

EP - 534

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

IS - B

ER -