Batch Crystallization of Xylitol by Cooling, Evaporative, and Antisolvent Crystallization

dc.contributorAalto-yliopistofi
dc.contributorAalto Universityen
dc.contributor.authorZaykovskaya, Annaen_US
dc.contributor.authorLouhi-Kultanen, Marjattaen_US
dc.contributor.departmentDepartment of Chemical and Metallurgical Engineeringen
dc.contributor.groupauthorChemical Engineering in Aqueous Systemsen
dc.date.accessioned2023-02-28T15:36:03Z
dc.date.available2023-02-28T15:36:03Z
dc.date.issued2023-03-01en_US
dc.description| openaire: EC/H2020/869993/EU//IMPRESS Funding Information: This work made use of Aalto University Bioeconomy and RawMatters facilities. This project has received funding from the European Union’s Horizon 2020 Research and Innovation programme under Grant Agreement No. 869993. Publisher Copyright: © 2023 The Authors. Published by American Chemical Society.
dc.description.abstractFour different techniques for xylitol crystallization, namely cooling, evaporative, antisolvent, and combined antisolvent and cooling crystallization, were investigated regarding their influence on the product crystal properties. Various batch times and mixing intensities were studied, and the antisolvent used was ethanol. Real-time monitoring of the count rates of various chord length fractions and distributions using focused beam reflectance measurement was conducted. Several solid characterization methods were used for studying the crystal size and shape, such as scanning electron microscopy and laser diffraction-based crystal size distribution analysis. Crystals ranging in size from 200 to 700 μm were obtained based on the analysis results by laser diffraction. The dynamic viscosity of saturated and undersaturated xylitol solution samples was measured; the density and refraction index were measured to determine the xylitol concentration in the mother liquor. Saturated xylitol solutions were found to have relatively high viscosities up to 129 mPa s in the studied temperature range. Viscosity can have a key role in crystallization kinetics, especially in cooling and evaporative crystallization. Mixing speed had a great influence, mainly on the secondary nucleation mechanism. The addition of ethanol decreased the viscosity, resulting in more uniform crystal shape and better filterability.en
dc.description.versionPeer revieweden
dc.format.mimetypeapplication/pdfen_US
dc.identifier.citationZaykovskaya, A & Louhi-Kultanen, M 2023, ' Batch Crystallization of Xylitol by Cooling, Evaporative, and Antisolvent Crystallization ', Crystal Growth and Design, vol. 23, no. 3, pp. 1813-1820 . https://doi.org/10.1021/acs.cgd.2c01323en
dc.identifier.doi10.1021/acs.cgd.2c01323en_US
dc.identifier.issn1528-7483
dc.identifier.issn1528-7505
dc.identifier.otherPURE UUID: 61abf5da-1976-4a5a-b0c8-9a99aedb57d8en_US
dc.identifier.otherPURE ITEMURL: https://research.aalto.fi/en/publications/61abf5da-1976-4a5a-b0c8-9a99aedb57d8en_US
dc.identifier.otherPURE LINK: http://www.scopus.com/inward/record.url?scp=85147217379&partnerID=8YFLogxKen_US
dc.identifier.otherPURE FILEURL: https://research.aalto.fi/files/103249736/CHEM_Zaykovskaya_and_Louhi_Kultanen_Batch_Crystallization_2023_Crystal_Growth_and_Design.pdfen_US
dc.identifier.urihttps://aaltodoc.aalto.fi/handle/123456789/119884
dc.identifier.urnURN:NBN:fi:aalto-202302282222
dc.language.isoenen
dc.publisherAMERICAN CHEMICAL SOCIETY
dc.relationinfo:eu-repo/grantAgreement/EC/H2020/869993/EU//IMPRESS Funding Information: This work made use of Aalto University Bioeconomy and RawMatters facilities. This project has received funding from the European Union’s Horizon 2020 Research and Innovation programme under Grant Agreement No. 869993. Publisher Copyright: © 2023 The Authors. Published by American Chemical Society.en_US
dc.relation.ispartofseriesCrystal Growth and Designen
dc.rightsopenAccessen
dc.titleBatch Crystallization of Xylitol by Cooling, Evaporative, and Antisolvent Crystallizationen
dc.typeA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessäfi
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