Einfluß der Vibration auf die Geschwindigkeit der Saccharosekristallisation

The influence of the vibration amplitude on the crystallization rate of saccharose with constant vibration frequency of 100 Hz is investigated. Supersaturation was low (1.05), temperatures 40, 60, and 80 °C. Increase of amplitudes 1 up to 4 mm positively influenced the crystallization rate (by 45%) in solutions of high purity and low temperature. At 80 °C the increase lay at about 20%. With low purity solutions no acceleration was observed. – The apparatus and methods of measuring are described.