ABSTRACT
Crystallization is the conversion of a substance or several substances from an amorphous solid, liquid, or gaseous state into the crystalline state [1]. The crystallization process is one of the oldest and most important unit operations that can be found in different industries. From the chemical to food industries, crystallization is a widely implemented process with an enormous economic importance. Although a generally efcient process for purication, it is often a complex operation with many factors that can inuence the nal product. In the food industry, the crystallization control is a very difcult task potentiated by the production process and, in most of the cases, by the restrictions due to the used ingredients.
