| 摘要 |
The continuous crystallization of α-dextrose monohydrate (I) comprises continuously supplying a dextrose-contg. liquor at the required rate to a first reaction zone consisting mostly of a lean massecuite having a 15-45% (I) content in the crystalline phase. This is mixed fast enough to ensure good mixing and to provide a linear speed of crystal growth but not to cause excessive frictional wear. Thus, in crystn. at 30≦̸C and stirred tip rate 64cm/sec, a contact time of 10, 20, and 30hr gave a cryst. phase yield of 12.5, 17.5, and 22.0%, resp., and a supersatn. fraction of 0.112, 0.093, and 0.070, resp..
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