Abstract:

Crystallization that is greatly affected by impurities even in trace quantity is a key procedure in the production of sugar. This study focused on the effects of trace addition of Fe (Ⅲ) on the metastable zone width of saturated sugar solution and the growth rate of sugar crystal. The metastable zone was widened due to the addition of Fe (Ⅲ), and the growth rate of sugar crystal slowed down gradually with the increase of Fe (Ⅲ) concentration in the saturated sugar solution. And the mathematical models of the metastable zone width and the growth rate of sugar crystal were established as a function of the Fe (Ⅲ) concentration, respectively.

Key words: Fe (Ⅲ), sugar, metastable zone width, crystal growth rate