Research of coefficients inhibiting the rate of sucrose crystallisation carried out in sugar factory conditionsn

In the publication a method of determining of crystallisation rate inhibiting coefficients h and eta was proposed in industrial conditions basing on typical laboratory tests. On the basis of the applied statistical methods it can be stated that the method is precise enough. It can be also noted that the values of straight line gradient coefficients and free terms for the respective diagram pairs are statistically similar, which may suggest that the values of these coefficients in the larger areas of the country or region will be similar, as well. A slight variability of the inhibiting coefficients enables their usage for design means at a wider range.