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ACTIVATE NUCLEATION AND CRYSTAL GROWTH OF DEXTROSE BY SURFACTANTS
Abstract
Crystal dextrose is produced from solutions by enzymatic hydrolysis of starch. The process of crystallization of dextrose is the most complicated and responsible. The nucleation stage is particularly difficult. The common theory of crystallization connects the rate of nucleus formation with the surface tension of the solution. The purpose of the research is to activate the crystallization process by using surface-active substances (surfactants). Aliphatic alcohols: butanol, propanol, isobutanol, isopropanol were used as surfactants. Influence of surfactants on the surface tension of a dextrose solution was resulted in decrease of its magnitude 1,5 to 2,5 times at a dose of alcohol 0,25-2%. In experiments with nucleus formation in the presence of propanol, there was a decrease in the induction nucleation period from 210 min (for pure solutions) to 120 min (in the presence of 1% propanol); in experiments with the addition of only dextrose crystals seeds (0,01%) the induction period was 15-20 minutes, in the presence of crystal seeds and propanol the formation of nucleus began immediately, bypassing the induction period, which indicates the accelerating effect of tested surfactants on nucleus formation. The accelerating effect of alcohols was also observed at the crystal growth stage, due to which was a deeper depletion of the dextrose solution. In the experiments the crystals are anhydrous and hydrated dextrose during prolonged contact with absolute alcohol remained stable in size and shape throughout the 12 months. On the basis of the research results, new types of seed crystals with a long shelf life are obtained
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