Kinetics of Sucrose Crystallization: Mechanism of the Reaction in Real

Although the activity interpretation of sucrose crystallization, already sueessfully applied to pure sucrose solutions and synthetic massesuites (11, does not require any mechanical or molecular model, it does imply (11d) an independence of any structural nature or transport behavior in the operating medium, it is therefore necessary to establish this suggested independence to warrant continued application of the activity theory to the ultimate practical goal of pan boiling and crystallization, it has been demonstrated with pure sucrose solution, and intimated for impure syrups (11c), that crystallization rates are determined by some interfacial reaction rather than an interboundary one. That is, as frequently suggested in sugar literature but often overlooked, diffusion and viscosity are not primary rate controlling factors in the crystallization of sucrose. It is the intention of this paper to examine the role of diffusion and the reciprocally related viscosity as controlling factors in determining the velocity of crystallization of sucrose from real massecuites.