| Revista: | Revista mexicana de ingeniería química |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000455568 |
| ISSN: | 1665-2738 |
| Autores: | López Zamora, L1 Cadeza Merino, O. J1 Martínez Martínez, K1 Bolaños Reynoso, E1 |
| Instituciones: | 1Instituto Tecnológico de Orizaba, Departamento de Posgrado e Investigación, Orizaba, Veracruz. México |
| Año: | 2008 |
| Volumen: | 7 |
| Número: | 1 |
| Paginación: | 65-70 |
| País: | México |
| Idioma: | Español |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico |
| Resumen en inglés | Ths study of the effect that produce the vacuum pressure as the steam pressure over the formed crystal mass and the distribution of the crystal size in the vacuum batch crustallization process, is of great importance fior the sugar industry, wich requieres increase its efficiency, applying already test conditions at pilot plant level. In this paper its han been studied the effect of the implementation of the maximum displacement of the vacuum pump profile, obtaining a 56.39 % of performance against obtained results in the crystallization by cooling off. it´s has been tested also, different steam pressures in the jacket, observing that applying steam pressure at 0.15 kg/cm2, at a satured solution in 35 oC, it vcan be obtained a formed crystal mass, 39 % performance against the results obtained in the crystallization by cooling off, with average crustal diameter of 414.7153 micras, at a standard deviation of 57.5629 micras average evaporated flow was 13.1619 ml/min . On the basis of the obtained results , it can be concluded that, the implementation of the vacuum profiles improves and diminishing of the steam pressure, in combination with the warming time, improves considerably the crystallization process |
| Disciplinas: | Química |
| Palabras clave: | Cristalización, Cristalización por lotes, Plantas piloto, Presión de vapor, Presión de vacío |
| Keyword: | Batch crystallization, Crystallization, Pilot plants, Steam pressure, Vacuum pressure |
| Solicitud del documento | |
