Cooling and Evaporative Crystallization of α-D-Galactose from a Highly Viscous Industrial Side Stream

Anna Zaykovskaya; Marjatta Louhi-Kultanen

doi:10.1002/ceat.202300067

Cooling and Evaporative Crystallization of α-D-Galactose from a Highly Viscous Industrial Side Stream

Anna Zaykovskaya
, Marjatta Louhi-Kultanen^*

^*Corresponding author for this work

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

4 Citations (Scopus)

102 Downloads (Pure)

Abstract

An industrial side stream containing mainly glucose and galactose was used to crystallize α-D-galactose. The dynamic viscosity of samples containing galactose and glucose solutions was measured and compared with pure glucose and galactose solutions. Various crystallization conditions were investigated in terms of temperature range and batch times in cooling crystallization and their influence on the product crystal properties. The obtained results were compared with the results of evaporative crystallization. Several characterization methods were used for studying crystal size and shape, crystal structure, and purity. The overall crystallization time of α-D-galactose was shortened by cooling crystallization based on stepwise temperature decrease and the desired crystal properties were achieved.

Original language	English
Pages (from-to)	2330-2336
Number of pages	7
Journal	Chemical Engineering and Technology
Volume	46
Issue number	11
Early online date	9 Aug 2023
DOIs	https://doi.org/10.1002/ceat.202300067
Publication status	Published - Nov 2023
MoE publication type	A1 Journal article-refereed

Keywords

Cooling crystallization
Crystal size distribution
Evaporative crystallization
Galactose
Viscosity

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10.1002/ceat.202300067Licence: CC BY

CHEM_Zaykovskaya_and_Louhi-Kultanen_Cooling_and_Evaporative_2023_Chem_Eng_TechnolFinal published version, 1.67 MBLicence: CC BY

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title = "Cooling and Evaporative Crystallization of α-D-Galactose from a Highly Viscous Industrial Side Stream",

abstract = "An industrial side stream containing mainly glucose and galactose was used to crystallize α-D-galactose. The dynamic viscosity of samples containing galactose and glucose solutions was measured and compared with pure glucose and galactose solutions. Various crystallization conditions were investigated in terms of temperature range and batch times in cooling crystallization and their influence on the product crystal properties. The obtained results were compared with the results of evaporative crystallization. Several characterization methods were used for studying crystal size and shape, crystal structure, and purity. The overall crystallization time of α-D-galactose was shortened by cooling crystallization based on stepwise temperature decrease and the desired crystal properties were achieved.",

keywords = "Cooling crystallization, Crystal size distribution, Evaporative crystallization, Galactose, Viscosity",

author = "Anna Zaykovskaya and Marjatta Louhi-Kultanen",

note = "Publisher Copyright: {\textcopyright} 2023 The Authors. Chemical Engineering \& Technology published by Wiley-VCH GmbH.",

year = "2023",

month = nov,

doi = "10.1002/ceat.202300067",

language = "English",

volume = "46",

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T1 - Cooling and Evaporative Crystallization of α-D-Galactose from a Highly Viscous Industrial Side Stream

AU - Zaykovskaya, Anna

AU - Louhi-Kultanen, Marjatta

PY - 2023/11

Y1 - 2023/11

N2 - An industrial side stream containing mainly glucose and galactose was used to crystallize α-D-galactose. The dynamic viscosity of samples containing galactose and glucose solutions was measured and compared with pure glucose and galactose solutions. Various crystallization conditions were investigated in terms of temperature range and batch times in cooling crystallization and their influence on the product crystal properties. The obtained results were compared with the results of evaporative crystallization. Several characterization methods were used for studying crystal size and shape, crystal structure, and purity. The overall crystallization time of α-D-galactose was shortened by cooling crystallization based on stepwise temperature decrease and the desired crystal properties were achieved.

AB - An industrial side stream containing mainly glucose and galactose was used to crystallize α-D-galactose. The dynamic viscosity of samples containing galactose and glucose solutions was measured and compared with pure glucose and galactose solutions. Various crystallization conditions were investigated in terms of temperature range and batch times in cooling crystallization and their influence on the product crystal properties. The obtained results were compared with the results of evaporative crystallization. Several characterization methods were used for studying crystal size and shape, crystal structure, and purity. The overall crystallization time of α-D-galactose was shortened by cooling crystallization based on stepwise temperature decrease and the desired crystal properties were achieved.

KW - Cooling crystallization

KW - Crystal size distribution

KW - Evaporative crystallization

KW - Galactose

KW - Viscosity

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DO - 10.1002/ceat.202300067

M3 - Article

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SN - 0930-7516

VL - 46

SP - 2330

EP - 2336

JO - Chemical Engineering and Technology

JF - Chemical Engineering and Technology

IS - 11

ER -

Cooling and Evaporative Crystallization of α-D-Galactose from a Highly Viscous Industrial Side Stream

Abstract

Keywords

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Special Issue: 27th International Workshop on Industrial Crystallization (BIWIC 2022)

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Cooling and Evaporative Crystallization of α-D-Galactose from a Highly Viscous Industrial Side Stream

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Equipment

Bioeconomy Research Infrastructure

Raw Materials Research Infrastructure

Research output

Special Issue: 27th International Workshop on Industrial Crystallization (BIWIC 2022)

Cite this