On the mechanism of growth of lactose crystals from supersaturated solutions

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The substantiation of the existence of cavitation zones on the edges of a growing lactose crystal and its driving role in the crystal growth process is presented. It is shown that the most favorable conditions for the conversion of dissolved lactose into its crystalline form are created around the edges of the crystal in the phase transition zones. The size of the phase transition zone of the crystallizing substance is calculated and compared with the available data on the size of crystalline nuclei. The values of the radius of cavitation zones were obtained, which amounted to: nanometers (for a crystal with a size of 60.5 microns, at a temperature of 30°C and supersaturation of 0.55) and nanometers (for a crystal with a size of 84 microns, at a temperature of 50°C and supersaturation of 1.88). A mathematical model of the growth rate of lactose crystals in a supersaturated solution is proposed. The possibility of studying the mechanisms of crystallization and determining the growth rate of lactose crystals is substantiated, based on the theory of dynamic interaction of bodies and liquids by A. Y. Milovich.

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E. Fialkova

Federal State Budgetary Educational Institution of Higher Education “Vologda State Dairy Farming Academy by N. V. Vereshchagin”

Email: vshevchuk@list.ru
俄罗斯联邦, Vologda

V. Shevchuk

Federal State Budgetary Educational Institution of Higher Education “Vologda State Dairy Farming Academy by N. V. Vereshchagin”

编辑信件的主要联系方式.
Email: vshevchuk@list.ru
俄罗斯联邦, Vologda

A. Gnezdilova

Federal State Budgetary Educational Institution of Higher Education “Vologda State Dairy Farming Academy by N. V. Vereshchagin”

Email: vshevchuk@list.ru
俄罗斯联邦, Vologda

Y. Vinogradova

Federal State Budgetary Educational Institution of Higher Education “Vologda State Dairy Farming Academy by N. V. Vereshchagin”

Email: vshevchuk@list.ru
俄罗斯联邦, Vologda

V. Baronov

Federal State Budgetary Educational Institution of Higher Education “Vologda State Dairy Farming Academy by N. V. Vereshchagin”

Email: vshevchuk@list.ru
俄罗斯联邦, Vologda

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2. Fig. 1. A typical tomahawk-shaped lactose crystal with Miller indices for its faces (a) and a photograph of the crystal magnified 62 times [20] (b); a simplified geometric model of the lactose crystal (c), (d).

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3. Fig. 2. Flow of a supersaturated solution flowing around a freely falling crystal [18]: X, Y are the coordinate axes, A and B are the centers of the vortex cords, l1 and l2 are the radial coordinates of the location of point m, x and y are the Cartesian coordinates of point m, O1 and O2 are the vortex flows, v0 is the velocity of the liquid medium.

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4. Fig. 3. Vortex cords resulting from the flow of liquid around a plate (crystal).

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5. Fig. 4. Dependence of the growth rate of lactose crystals on its size at a temperature of 30°C and supersaturation of 0.55 (a), 1.29 (b) and 2.75 (c); Δ – experimental data [39], • – theoretical data (formula 15).

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6. Fig. 5. Dependence of the average growth rate of lactose crystals on the supersaturation of the solution at a constant temperature of 30°C [45].

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