Towards an optimized crystallization with ultrasound: Effect of solvent properties and ultrasonic process parameters

Kordylla, Anna; Koch, S. W.; Tumakaka, Feelly; Schembecker, Gerhard

doi:10.1016/j.jcrysgro.2008.06.057

Cited by 69 publications

(62 citation statements)

References 14 publications

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“…The introduction of ultrasound in the flow setup resulted in an increase in nucleation temperature of more than 10 • C and a significantly smaller particle size. This corresponds to the results previously published in the literature, where nucleation at higher temperatures, smaller metastable zone widths, and reduced particle sizes are commonly reported upon sonication [16,22,25,30]. The exact mechanism of these observations is unknown; only some hypotheses are formulated in the literature.…”

Section: Nucleation In Batch Versus Flowsupporting

confidence: 88%

“…This calorimetric power calibration technique assumes that all power entering the solution is dissipated as heat [27]. It does not allow us to calibrate the number of cavitation events, but several papers in the literature state that it allows reliable control of the total amount of power entering the solution [27][28][29][30]. Hence, this technique was used to compensate for the differences in efficiency of the power transfer among the different ultrasound sources.…”

Section: Calorimetric Power Calibrationmentioning

confidence: 99%

“…As a result, more nuclei are formed and the nucleation rate is increased. The hypothesis of the bubble as a nucleation center considers cavitation bubbles as heterogeneous particles which lower the work needed for nucleation and hence introduce heterogeneous nucleation [16,30,42]. Finally, the segregation theory states that when a cavitation bubble collapses, the inward motion of the liquid is stopped violently by the gas recompression in the bubble.…”

Section: Nucleation In Batch Versus Flowmentioning

confidence: 99%

See 2 more Smart Citations

Ultrasound Assisted Particle Size Control by Continuous Seed Generation and Batch Growth

et al. 2017

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Controlling particle size is essential for crystal quality in the chemical and pharmaceutical industry. Several articles illustrate the potential of ultrasound to tune this particle size during the crystallization process. This paper investigates how ultrasound can control the particle size distribution (PSD) of acetaminophen crystals by continuous seed generation in a tubular crystallizer followed by batch growth. It is demonstrated that the supersaturation ratio at which ultrasound starts seed generation has a substantial effect on the final PSD while the applied power is insignificant in the studied conditions. The higher the supersaturation ratio, the smaller the final crystals become up to a supersaturation ratio of 1.56. Furthermore, it was shown that ultrasound can also impact the final PSD when applied during the growth phase. Frequencies of 850 kHz or below reduce the final particle size; the lower the applied frequency, the smaller the crystals become. In conclusion, one could state that ultrasound is able to control the particle size during seed generation and subsequent growth until the final particle size.

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Section: Nucleation In Batch Versus Flowsupporting

confidence: 88%

Section: Calorimetric Power Calibrationmentioning

confidence: 99%

Section: Nucleation In Batch Versus Flowmentioning

confidence: 99%

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Ultrasound Assisted Particle Size Control by Continuous Seed Generation and Batch Growth

et al. 2017

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“…Ultrasound has been widely reported to influence the primary nucleation process accelerating nucleation kinetics, this is typically expressed in terms of reducing the induction time and MSZW [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33]. 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.…”

Section: Introductionmentioning

confidence: 99%

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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“…Within an ultrasonic field, nucleation is initiated at higher temperatures or in shorter times resulting in more uniform and smaller crystals [44]. Sonocrystallisation offers an advantage over the conventional approaches in the following ways [30,33,41,49]:…”

Section: Introductionmentioning

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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Towards an optimized crystallization with ultrasound: Effect of solvent properties and ultrasonic process parameters

Cited by 69 publications

References 14 publications

Ultrasound Assisted Particle Size Control by Continuous Seed Generation and Batch Growth

Ultrasound Assisted Particle Size Control by Continuous Seed Generation and Batch Growth

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

Ultrasound for Improved Crystallisation in Food Processing

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