Factors That Affect Sugar Crystallization Nature of crystallizing substance Some substances, such as salt, crystallize rapidly from a solution of water. Nuclear formation begins with only a small super-saturation, and any additional salt in the solution beyond the saturation threshold crystallizes. Some chemicals, such as salt, do not readily form nuclei or crystallize. When it comes to sucrose, a high level of supersaturation is frequently required before crystallization can begin. Compared to levulose, sucrose crystallizes faster.
Nuclei formation The crystals grow to a considerable size when just a few nuclei form spontaneously in the solution. In most cases, nucleus production and crystallization do not commence right after supersaturation. Specks of dust in the solution may help accelerate nuclear production. The pace of nuclear production is sped up by agitating or churning a solution. A decline in temperature encourages the creation of nuclei initially but eventually slows it down. Seeding a solution can be utilized to start crystallization instead of waiting for nuclei to develop
Rate of crystallization New molecules from the solution are deposited in a regular sequence or way onto the nuclei generated in the solution, resulting in a characteristic shape for each crystal. A crystal’s growth rate might differ depending on which side or face it is on. The rate of crystallization refers to how quickly nuclei expand in size. The concentration and temperature of the solution may promote this pace; foreign elements may slow it down.
Crystallization Temperature It is a well-known fact that when chemical precipitates are crystallized at high temperatures, they tend to become more coarsely crystalline. This is how sugars work in general. Other factors being equal, the coarser the crystals created, the greater the temperature at which crystal formation takes place.
www.alaquainc.com