Model-based design for custom-sized glucose by optimization of seed loading and cooling trajectory in impure syrup

Customized production of high-end functional sugars is greatly limited due to the lack of quantitative correlation between the content of homologous impurities in impure syrup and the optimized crystallization operating profiles. Using α-Anhydrous Glucose as the model substance, this work presents a crystallization size control model considering the presence of impurity, aiming to generate an optimized cooling trajectory to achieve the design of custom-sized sugar crystals. Validation and comparison experiments showed that the glucose of target size with an advantage in anti-compression and anti-caking during the storage and transport process can be obtained through cooling trajectory generated by the proposed model. This model-based control strategy can provide an opportunity to find optimal cooling trajectory by balancing the relationship between cooling time and seed loading to meet demands of both product functionality and human manufacturability.