Measurement and analysis of the dextran partition coefficient in sucrose crystallization

Factors Influencing Crystallization of Erythritol in Aqueous Solutions: A Preliminary Study

“…After rapid cooling a great number of small-sized erythritol crystals with an average length of 50 -100 µm were formed (Figure 5b). These findings are in good agreement with previous research studies on sucrose crystallization (Guimaraes et al, 1995;Pantaraks & Flood, 2005;Promraksa, Flood, & Schneider, 2009;Van Hook, 1944), which showed that the crystal surface becomes rougher depending on the crystallization process. Van Hook (1944) also stated that the size distribution of crystals depends on the supersaturation of the solutions, which is in good accordance to our findings.…”

Growth and dissolution kinetics of α and γ polymorphs of dl-methionine

“…The initial growth rates of a-DL-met (the first one or two growth rate data points) are significantly higher than expected based on extrapolation of data from subsequent crystal growth measurements, as was found previously in the case of g-DL-met [5]. This is due to the effect of the growth history on the crystal surface, with crystals grown more quickly at higher supersaturation having a rougher surface than the seed crystals they were grown [12][13][14][15]. A similar phenomenon was also found in the dissolution experiments of g-DL-met; that is the initial dissolution rate of g-DL-met at early periods of the experiment (at higher undersaturation) is significantly higher than would be expected from subsequent crystal dissolution (at lower undersaturation).…”

Crystal growth rates and secondary nucleation threshold for γ-dl-methionine in aqueous solution

“…Many explanations have been proposed for this behavior including initial fast crystal growth as seed crystals repair their surface; later crystal growth being slowed by slow surface adsorption of impurity molecules [15]; and the effect of growth rate history on the crystal surface [16][17][18][19].…”