Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate

Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries. The caking often appeared in the crystallization of DMH. Caking is an agglomeration that can affect the product quality of DMH and is dependent on the type of impeller. This study aimed to determ...

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Autores principales:	Bayu Mahdi Kartika, Harsojo Harsojo, Eriawan Rismana
Formato:	article
Lenguaje:	EN
Publicado:	Department of Chemistry, Universitas Gadjah Mada 2021
Materias:	caking crystallization dextrose monohydrate impeller Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/87290b45c3c24a69a38ca3f1ebd4e0f2
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spelling	oai:doaj.org-article:87290b45c3c24a69a38ca3f1ebd4e0f22021-12-02T18:02:39ZCaking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate1411-94202460-157810.22146/ijc.60095https://doaj.org/article/87290b45c3c24a69a38ca3f1ebd4e0f22021-09-01T00:00:00Zhttps://jurnal.ugm.ac.id/ijc/article/view/60095https://doaj.org/toc/1411-9420https://doaj.org/toc/2460-1578Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries. The caking often appeared in the crystallization of DMH. Caking is an agglomeration that can affect the product quality of DMH and is dependent on the type of impeller. This study aimed to determine the type of impeller to avoid the caking during the DMH crystallization and identify the DMH caking. The results showed that caking did not occur on the helical ribbon and anchor impeller, while caking appeared on the Rushton turbine impeller. Computational fluid mechanics (CFD) analysis showed that caking occurs due to uneven homogeneity of stirring. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) studies showed that DMH caking and non-caking had the same peak pattern. Meanwhile, optical microscope and scanning electron microscope (SEM) analysis showed that the DMH caking seen agglomerate. Density analysis showed that DMH with caking was 1.257–1.350 kg/L, while the non-caking was 0.504–0.780 kg/L. Caking phenomena during the DMH crystallization can be avoided by using a helical ribbon and anchor impeller. FTIR and XRD analysis cannot be used to identify DMH caking products; meanwhile, optical microscope, SEM, and density analyzes can be used to identify DMH caking products.Bayu Mahdi KartikaHarsojo HarsojoEriawan RismanaDepartment of Chemistry, Universitas Gadjah Madaarticlecakingcrystallizationdextrose monohydrateimpellerChemistryQD1-999ENIndonesian Journal of Chemistry, Vol 21, Iss 5, Pp 1097-1110 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	caking crystallization dextrose monohydrate impeller Chemistry QD1-999
spellingShingle	caking crystallization dextrose monohydrate impeller Chemistry QD1-999 Bayu Mahdi Kartika Harsojo Harsojo Eriawan Rismana Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate
description	Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries. The caking often appeared in the crystallization of DMH. Caking is an agglomeration that can affect the product quality of DMH and is dependent on the type of impeller. This study aimed to determine the type of impeller to avoid the caking during the DMH crystallization and identify the DMH caking. The results showed that caking did not occur on the helical ribbon and anchor impeller, while caking appeared on the Rushton turbine impeller. Computational fluid mechanics (CFD) analysis showed that caking occurs due to uneven homogeneity of stirring. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) studies showed that DMH caking and non-caking had the same peak pattern. Meanwhile, optical microscope and scanning electron microscope (SEM) analysis showed that the DMH caking seen agglomerate. Density analysis showed that DMH with caking was 1.257–1.350 kg/L, while the non-caking was 0.504–0.780 kg/L. Caking phenomena during the DMH crystallization can be avoided by using a helical ribbon and anchor impeller. FTIR and XRD analysis cannot be used to identify DMH caking products; meanwhile, optical microscope, SEM, and density analyzes can be used to identify DMH caking products.
format	article
author	Bayu Mahdi Kartika Harsojo Harsojo Eriawan Rismana
author_facet	Bayu Mahdi Kartika Harsojo Harsojo Eriawan Rismana
author_sort	Bayu Mahdi Kartika
title	Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate
title_short	Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate
title_full	Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate
title_fullStr	Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate
title_full_unstemmed	Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate
title_sort	caking phenomena during pilot-scale crystallization of dextrose monohydrate
publisher	Department of Chemistry, Universitas Gadjah Mada
publishDate	2021
url	https://doaj.org/article/87290b45c3c24a69a38ca3f1ebd4e0f2
work_keys_str_mv	AT bayumahdikartika cakingphenomenaduringpilotscalecrystallizationofdextrosemonohydrate AT harsojoharsojo cakingphenomenaduringpilotscalecrystallizationofdextrosemonohydrate AT eriawanrismana cakingphenomenaduringpilotscalecrystallizationofdextrosemonohydrate
_version_	1718378878718705664

Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate

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