A continuous melt suspension crystallization process has been presented for the purification of the phosphoric acid in this study, which is performed in the cascade of a mixed suspension mixed product removal (MSMPR) crystallizer and a gravity wash column for the subsequent solid-liquid separation. Dynamic behavior in the crystallizer and role of reflux ration on the purification efficiency of column are studied in detail. A reasonable steady state with respect to the liquid phase is achieved after 2 to 3 hrs, which is followed by a solid-phase steady state in terms of the slurry density after 4 hrs. Reflux ratio is the effective parameter for separation and purification by the crystallization equipment from the influences of reflux ratio on the purity of product, the number of theoretical plates and the stability of the operations.
R. Dhouib-Sahnoun, M. Feki and H.F. Ayedi, “Extractive purification of wet phosphoric acid with tributyl-phosphate: study of the impurities distribution,” J. de la Sciété de Tunisie, Vol. 8, 2000, pp. 873-885.
A.M. Urtiaga, A. Alonso, I. Ortiz, J.A. Daoud and S.A. El-Reefy, “Comparison of liquid membrane processes for the removal of cadmium from wet phosphoric acid,” J. Membr. Sci., Vol. 164, No. 1, 2000, pp. 229-240.
V. Kislik and A. Eyal, “Aqueous hybrid liquid membrane process for metal separation. Part II. Selectivity of metals separation from wet-process phosphoric acid,” J. Membr. Sci., Vol. 169, No. 1, 2000, pp. 133-146.
M. Matsuoka, T. Fukuda, Y. Takagi and H. Takiyama, “Purification of Organic Solid Solutions by Melt Crystallization: Comparison between Layer and Suspension Crystallization,” J. Cryst. Growth, Vol. 166, No. 1, 1996, pp. 1035-1039.
Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso and Renato Grimaldi, “Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends,” Food Res. Int., Vol. 42, No. 8, 2009, pp. 1153-1162.
L. Svanberg, L. Ahrné, N. Lorén and E. Windhab, “Effect of sugar, cocoa particles and lecithin on cocoa butter crystallization in seeded and non-seeded chocolate model systems,” J. Food Eng., Vol. 104, No. 1, 2011, pp. 70-80.
M. Naga-shima, K. Takegami, H. Takiyama and M. Matsuoka, “Me-chanisms of purification of crystalline particles in an inclined column crystallizer,” Proceedings of the 14th International Symposium on Industrial Crystallization, Cambridge, 12-16 September 1999, pp. 1861-1871.