Influence of Viscosity on Variously Scaled Batch Cooling Crystallization from Aqueous Erythritol, Glucose, Xylitol, and Xylose Solutions
Author:
Affiliation:
1. Department of Chemical and Metallurgical Engineering, School of Chemical Engineering, Aalto University, Espoo 02150, Finland
Funder
H2020 LEIT Biotechnology
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.3c01136
Reference26 articles.
1. Factors Influencing Crystallization of Erythritol in Aqueous Solutions: A Preliminary Study
2. Batch crystallization of d-xylose by programmed cooling or by programmed adding of ethanol
3. Batch Crystallization of Xylitol by Cooling, Evaporative, and Antisolvent Crystallization
4. Densities and Viscosities of Erythritol, Xylitol, and Mannitol in l-ascorbic Acid Aqueous Solutions at T = (293.15 to 323.15) K
5. Viscosity effect on the strategic kinetic overgrowth of molecular crystals in various morphologies: concave and octapod fullerene crystals
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