Scaleup in Suspension Crystallization of Two Multi Compound Fatty Acid Mixtures

Every vegetable oil needs specific process parameters for separation. These have to be determined in experiments for distinct scales and process parameters. Subsequently, fractionations of a mixture of 12 and a mixture of 8 fatty acids were carried out with the objective of producing a cloud point of 8 to 5 °C in the unsaturated product fraction. The data are used to present an improved version of a separation coefficient. The process is streamlined by reducing the crystallization steps to a minimum and decreasing the yield of the higher melting fractions. The filtration step was performed in different scales of the filter units to find the limits. To optimize the separation of fatty acid mixtures further an additional sweating procedure was applied. The following study highlights the scaleup in suspension crystallization of the examined materials and varied process parameters.