Control of solvated crystallization of α-lactose (alpha-lactose) monohydrate

Amira Rachah (1) , Dominikus Noll (1) , Fabienne Espitalier (2) , Fabien Baillon (2)

1 IMT - Institut de Mathématiques de Toulouse UMR5219
2 RAPSODEE - Centre de recherche d'Albi en génie des procédés des solides divisés, de l'énergie et de l'environnement

We present a mathematical model of solvated crystallization of α-lactose monohydrate and discuss strategies to control the crystallization process in semi-batch mode with the goal to privilege the production of small particles in the range between 130 µm and 330 µm. We compare specific and unspecific cost functions leading to optimal strategies with significantly different effects on product quality. Control inputs are temperature, feed rate, and the choice of an appropriate crystal seed.

Mots clés: Solvated crystallization; molar balance; thermodynamic balance; optimal control; population dynamics

Domaines: Génie des procédés; Optimisation et contrôle [math.OC]

Amira Rachah, Dominikus Noll, Fabienne Espitalier, Fabien Baillon. Control of solvated crystallization of α-lactose (alpha-lactose) monohydrate. International Journal of Mathematical Modelling and Numerical Optimisation, 2015, 6 (2), ⟨10.1504/IJMMNO.2015.069968⟩. ⟨hal-01686106⟩