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What is the principle behind forced-circulation crystallizers?

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+1 vote
in Food Processing Unit Operations by (110k points)
What is the principle behind forced-circulation crystallizers?

(a) Evaporative crystallization

(b) Cooling crystallization

(c) Perceptive cooling crystallization

(d) Freezing crystallization

The question was posed to me in final exam.

Enquiry is from Crystallization Equipment topic in portion Crystallization of Food Processing Unit Operations

1 Answer

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Best answer
Right choice is (a) Evaporative crystallization

To explain I would say: Forced circulation crystallizers are evaporative crystallizers. They create a super saturated solution by evaporating solvent of the saturated solution. The solute of this supersaturated solution cools down, thus forming the crystals.

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