Adjustment of Process Conditions in Seeded Batch Cooling Crystallization

• Published in: Chemical engineering & technology Vol. 36; no. 8; pp. 1347 - 1354
• Main Authors: Prlic Kardum, J., Hrkovac, M., Leskovac, M.
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.08.2013; WILEY‐VCH Verlag
• Subjects: Cooling; Crystallization; Crystals; Diffraction; Glycine; Granulometric properties; Origins; Polymorphism; Seeding crystallization; Seeds; X-rays
• ISSN: 0930-7516; 1521-4125
• DOI: 10.1002/ceat.201300221

The influence of seed addition temperature, seed surface area, and seeds of different origin on granulometric characteristics and polymorphism of glycine was examined. At sufficient surface seed area, a regular and narrow crystal size distribution (CSD) was obtained. Polymorphism was investigated by differential scanning calorimetry and X‐ray diffraction analysis. Differences in seed size and seed mass couple affected the granulometric properties but did not cause changes in polymorphic structure. Four experiments with different origin seeds were carried out under optimal process conditions determined by preliminary experiments. Various seed origins caused differences in supersaturation level and CSD but the structure of the obtained crystals remained the same as the loaded seed. The effects of seed addition temperature, seed surface area, seed loading, and seed origin on the granulometric properties, crystal size distribution, and polymorphism of the model amino acid glycine prepared by batch cooling crystallization were investigated. Polymorphism was examined by differential scanning calorimetry and X‐ray diffraction analysis.