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Wageningen UR – Anti-solvent Crystallisation

Last updated 989 days ago by Albert Verver


NL GUTS Group of Users of Technology for Separation in the Netherlands


20141125 Wageningen UR - Mr. Koen Meesters –“Improved sugar recovery by Anti-solvent Crystallisation”

Anti-solvent crystallization is when a compound is dissolved in a liquid (the solvent) and adding a second liquid causes the compound to crystallize by reducing its solubility. For beet sugar water is the solvent and several organic anti-solvents were tested. The advantages are abandoning carbonation with energy intensive lime, lower power and heat cost, higher sugar recovery and no centrifugation of crystals needed. The safety requirements, need and cost to recover anti-solvents even at small scale production capacity make this process considerably cheaper overall.

The new anti-solvent crystallization process with its features was explained with small scale experimental results. Pilot facility is planned. http://www.wageningenur.nl/nl/Expertises-Dienstverlening/Onderzoeksinstituten/food-biobased-research.htm


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