The application of power ultrasound to reaction crystallization

Li, Hong; Li, Hairong; Guo, Zhihua; Liu, Yu

doi:10.1016/j.ultsonch.2006.01.002

Cited by 147 publications

(102 citation statements)

References 13 publications

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“…Applying ultrasound during crystal growth speeds up the growth kinetics of crystals; several mechanisms can be proposed. Ultrasound enhances mixing [22,28,37,45,75] both through acoustic streaming and through the formation and subsequent collapse of cavitation bubbles which tend to be focused on existing crystals. These processes will enhance mass transfer within the boundary layer adjacent to the crystal.…”

Section: Sonocrystallisationmentioning

confidence: 99%

“…Ultrasound can also increase the rate of secondary nucleation, this is manifested as a reduction on the product crystal size distribution [20,22,24,31,32,[34][35][36][37][38][39][40][41][42][43]. Ultrasound can also influence crystal growth [20,25,26,36,40,[44][45][46] although the effect on crystal growth is not as dramatic as on nucleation and arises largely from enhanced mass transfer [46] and can influence crystal morphology. Other reported outcomes of ultrasonic intervention include influencing; which polymorph nucleates [23,47,48], crystal structure [30], crystal properties [49] and reaction crystallisation [45].…”

Section: Introductionmentioning

confidence: 99%

“…Ultrasound can also influence crystal growth [20,25,26,36,40,[44][45][46] although the effect on crystal growth is not as dramatic as on nucleation and arises largely from enhanced mass transfer [46] and can influence crystal morphology. Other reported outcomes of ultrasonic intervention include influencing; which polymorph nucleates [23,47,48], crystal structure [30], crystal properties [49] and reaction crystallisation [45]. Several proposed mechanisms of the effect of ultrasound on crystallisation have been published.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

et al. 2017

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Sono-crystallisation has been used to enhance crystalline product quality particularly in terms of purity, particle size and size distribution. In this work, the effect of impurities and ultrasound on crystallisation processes (nucleation temperature, yield) and crystal properties (crystal size distribution determined by Focused Beam Reflectance Measurement (FBRM), crystal habit, filtration rate and impurity content in the crystal product by Liquid Chromatography-Mass Spectroscopy (LC-MS)) were investigated in bulk suspension crystallisation experiments with and without the use of ultrasound. The results demonstrate that ultrasonic intervention has a significant effect on both crystallisation and product crystal properties. It increases the nucleation rate resulting in smaller particles and a narrower Particle Size Distribution (PSD), the yield has been shown to be increase as has the product purity. The effect of ultrasound is to reduce the level acetanilide impurity incorporated during growth from a 2 mol% solution of the selected impurity from 0.85 mol% to 0.35 mol% and likewise ultrasound reduces the uptake of metacetamol from 1.88 mol% to 1.52 mol%.

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Section: Sonocrystallisationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

et al. 2017

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“…Also, the average crystal size decreases in the presence of ultrasonic power [70]. Studies by Li et al [36] suggest that ultrasound produces a thin film surface layer on the crystal in which the crystallising molecules can better align themselves for incorporation in the unit cell.…”

Section: Mechanism Of Sonocrystallisationmentioning

confidence: 99%

Ultrasound for Improved Crystallisation in Food Processing

Deora

Misra²,

Deswal

et al. 2013

Food Eng Rev

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Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a useful approach to producing crystals with desired properties. Sonocrystallisation facilitates process control by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods are reviewed including chocolate, honey, fats and frozen foods. Challenges of process adoption such as scale-up are discussed.

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“…A possible technique to inhibit agglomeration is the use of ultrasound during crystallization [13,[22][23][24][25]. The benefits of this technology for crystallization were demonstrated before and include reduced metastable zone width, narrow particle size distribution and homogeneous crystal morphology [5,[26][27][28].…”

Section: Introductionmentioning

confidence: 99%

Agglomeration Control during Ultrasonic Crystallization of an Active Pharmaceutical Ingredient

et al. 2017

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Application of ultrasound during crystallization can efficiently inhibit agglomeration. However, the mechanism is unclear and sonication is usually enabled throughout the entire process, which increases the energy demand. Additionally, improper operation results in significant crystal damage. Therefore, the present work addresses these issues by identifying the stage in which sonication impacts agglomeration without eroding the crystals. This study was performed using a commercially available API that showed a high tendency to agglomerate during seeded crystallization. The crystallization progress was monitored using process analytical tools (PAT), including focus beam reflectance measurements (FBRM) to track to crystal size and number and Fourier transform infrared spectroscopy (FTIR) to quantify the supersaturation level. These tools provided insight in the mechanism by which ultrasound inhibits agglomeration. A combination of improved micromixing, fast crystal formation which accelerates depletion of the supersaturation and a higher collision frequency prevent crystal cementation to occur. The use of ultrasound as a post-treatment can break some of the agglomerates, but resulted in fractured crystals. Alternatively, sonication during the initial seeding stage could assist in generating nuclei and prevent agglomeration, provided that ultrasound was enabled until complete desupersaturation at the seeding temperature. FTIR and FBRM can be used to determine this end point.

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The application of power ultrasound to reaction crystallization

Cited by 147 publications

References 13 publications

The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

The Effect of Ultrasound on the Crystallisation of Paracetamol in the Presence of Structurally Similar Impurities

Ultrasound for Improved Crystallisation in Food Processing

Agglomeration Control during Ultrasonic Crystallization of an Active Pharmaceutical Ingredient

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