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Essay / Research Paper Abstract
A 4 page overview of the crystallization process and the equipment that is used to accomplish it. The author comments on design diversity and its relationship with the specific industry. Bibliography lists 3 sources.
Page Count:
4 pages (~225 words per page)
File: AM2_PPcrystl.rtf
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Unformatted sample text from the term paper:
Crystallizers are used in a variety of applications ranging from food processing to toxic waste treatment. Basically they fall into two categories: crystallizers and evaporators
(New Zealand Institute of Food Science & Technology, 2006). Because of the great variation in applications or duties, crystallizers vary greatly in size, construction, and capacity. Consequently, they also
vary greatly in cost. Each unit has specific operating limits and is designed with those operating limits in mind. The
OSLO Crystallizer is described by Fakatselis (2006) as "the workhorse of crystallization". Its use spans almost the entirety of the twentieth century and into the present time (Fakatselis, 2006).
Crystallizers in themselves can be quite simplistic. Whiting Equipment (2006) defines crystallization as:
"the process by which a chemical is separated from solution as a high-purity, definitively shaped solid"
Crystallization can be accomplished in many instances by simply placing the liquid in a large open vat and allowing it to cool(New Zealand Institute of Food Science &
Technology, 2006). The speed with which a liquid cools, however, affects the size of the crystals that will form. What results is a critical balance between mass and
energy. This factor, perhaps more so than any other, greatly influences operating limits and consequently construction and cost of the equipment. Slow
cooling typically yields large crystals (New Zealand Institute of Food Science & Technology, 2006). When more control over crystal size is desired cooling can be accelerated by agitating the
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