机构地区: 华南理工大学轻工与食品学院轻化工研究所
出 处: 《中国甜菜糖业》 1995年第6期20-22,19,共4页
摘 要: 提出流态化结晶概念,并系统阐述了流态化结晶过程中流体的流动行为、混合特性和传质、传热规律及其对体系内晶体成核、生长及产品粒度分布的影响问题,对强化制糖工业结晶过程有一定参考价值。 A new cuncept of fluidized crystallization was proposed for sugar industry. The behaviors of the hydrodynamics, mixing, mass transfer as well as thier influences on nucleation,growth and size distribution werc primarily studied in fluidized crystallization, It must be userul to improve the sucrose crystallization.