Design of experimental device for sugar monocrystallisation

In summary, the machine will have a metallic chamber with dimensions that are designed to prevent sugar from being damaged, a liquid injet to prevent sugar from clogging, and a device to stir the sugar solution.
  • #1
chemaster
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Hello,

I will be conducting an experiment to create a sugar monocrystal, the device I will be using (apologies, English is not my primary language therefore I do not know all the proper terms) will be modeled and influenced by the one described in the paper "Soft-sensor for industrial sugar crystallization: On-line mass of crystals, concentration and purity measurement" by Cedric Damour, Michel Benne, Brigitte Grondin-Perez and Jean-Pierre Chabriat.

I am currently attempting to contact them, but would like some additional input from other professionals.

Schema of the device:
ZCIYjnO.png


The gist of the entire setup is that in order to gain a sugar monocrystal you need to have a highly saturated solution heated to a certain temperature and very slowly cool it down, in the range of one degree per day.

The tasks this device/experimental setup needs to accomplish are the following:
1. Have a pool of the sugar solution, amidst which a seed crystal may or may not rest. (the problem with the placement of a seed crystal being that I am looking to obtain a near-perfect result and I cannot figure out how to place a seedling without any sort of support)
2. Keep the solution at a certain temperature that can be finely controlled.
3. Vent vapors from the sugar solution.
4. Prevent dust and other polluting particles to enter the chamber.
5. Gently stir the solution in order to prevent differing gradient concentration.
6. Circulate the solution so that fresh solution may enter the chamber.

So far this is what I am thinking and the first problems I can think of:
1. Designing the sealed metallic chamber - what dimensions should it have / are optimal? Does the material matter?
2. Should I think of anything else for the heating besides external heating elements (or internal, but then I would have to consider how they will interfere in the crystal growth) that are insulated and can be fine controlled with a display of the current temperature in the tank?
3. What should be considered for the liquid injet so that it doesn't clog or develop crystals of its own?
4. Since I prefer for the stirring to place a propeller-similar device at the bottom of the tank and let it rotate automatically with an angular velocity yet to be decided, are there better options?
5. How should I vent the solution vapors effectively while at the same time not influencing the crystal growth OR letting in pollution particles?

Thank you for your time!
 
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  • #2
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1. What is the purpose of designing an experimental device for sugar monocrystallisation?

The purpose of designing an experimental device for sugar monocrystallisation is to create a controlled environment that mimics the conditions necessary for sugar crystals to form. This allows scientists to study the factors that affect the formation of sugar crystals and optimize the process for industrial use.

2. What are the key components of an experimental device for sugar monocrystallisation?

The key components of an experimental device for sugar monocrystallisation include a heating element, a stirring mechanism, a temperature and pressure control system, and a vessel for holding the sugar solution. Other components may include sensors for monitoring the process and a filtration system for separating the crystals from the solution.

3. How do you control the temperature and pressure in the experimental device?

The temperature and pressure in the experimental device can be controlled using a heating element and a cooling system, as well as a pressure regulator. The temperature can be monitored and adjusted using a thermometer or a temperature sensor, while the pressure can be measured using a pressure gauge.

4. What are the variables that can affect the formation of sugar crystals in the experimental device?

The variables that can affect the formation of sugar crystals in the experimental device include temperature, pressure, stirring speed, concentration of the sugar solution, and impurities in the solution. Other factors such as the shape and size of the vessel, as well as the type of stirring mechanism, can also impact the crystallisation process.

5. How can the design of the experimental device be optimized for better results?

The design of the experimental device can be optimized through trial and error experiments, where different variables are systematically adjusted and their effects on the crystal formation are observed. Additionally, computer simulations and mathematical models can also be used to predict the optimal design for maximum crystal yield and quality.

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