Modelling agglomeration degree in sucrose crystallisation

A model to simulate the time evolution of the distribution of agglomeration degree of sucrose crystals is deduced and validated against experimental data obtained through an image analysis technique. The crystallisation laboratory facility, procedures and the resulting experimental data are described. The model employed includes nucleation, growth, growth rate dispersion and agglomeration kinetics. The experimental data consists of on-line temperature and sugar content profiles in addition to off-line image analysis measurements of crystal size and agglomeration degree. Good agreement is obtained between the experimental and simulated results. This new model represents a most relevant tool for acquiring new knowledge of crystallisation/agglomeration mechanisms.