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: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Chemistry, Universitas Gadjah Mada
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/87290b45c3c24a69a38ca3f1ebd4e0f2 |
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