Abstract
A brief review is given on the relations necessary to model a sugar crystallizer. These include relations for solubility, the nucleation limit, and growth rates.
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© 2000 Springer Science+Business Media Dordrecht
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White, E.T. (2000). A Review of the Crystallization of Sugar. In: Gupta, B.S., Ibrahim, S. (eds) Mixing and Crystallization. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-2290-2_28
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DOI: https://doi.org/10.1007/978-94-017-2290-2_28
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-481-5410-4
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