Handbook of Industrial Crystallization (eBook)

Front Cover 1
Handbook of Industrial Crystallization 4
Copyright Page 5
Contents 8
Preface to the First Edition 12
Preface to the Second Edition 14
CHAPTER 1. SOLUTIONS AND SOLUTION PROPERTIES 16
1.1. Introduction and Motivation 16
1.2. Units 16
1.3. Solubility of Inorganics 16
1.4. Solubility of Organics 26
1.5. Supersaturation and Metastability 31
1.6. Solution Properties 35
1.7. Thermal Properties 40
CHAPTER 2. CRYSTALS, CRYSTAL GROWTH, AND NUCLEATION 48
2.1. Crystals 48
2.2. Nucleation 58
2.3. Crystal Growth 68
Nomenclature 78
References 78
CHAPTER 3. THE INFLUENCE OF IMPURITIES AND SOLVENTS ON CRYSTALLIZATION 82
3.1. Introduction 82
3.2. Factors Determining Crystal Shape 82
3.3. Influence of Solvents on Volume and Surface Diffusion Steps 85
3.4. Structure of the Crystalline Interface 86
3.5. Factors Affecting Impurity Incorporation 87
3.6. Effect of Impurities on Crystal Growth Rate 95
3.7. Some Chemical Aspects of Solvent and Impurity Interactions 101
3.8. Tailor-Made Additives 105
3.9. Effect of Solvents on Crystal Growth 108
3.10. Summary 111
References 112
CHAPTER 4. ANALYSIS AND MEASUREMENT OF CRYSTALLIZATION UTILIZING THE POPULATION BALANCE 116
4.1. Particle Size and Distribution 116
4.2. Measurement of Size Distribution 117
4.3. The Mixed Suspension, Mixed Product Removal (MSMPR) Formalism for the Population Balance 119
4.4. Generalized Population Balance 122
4.5. Extension and Violations of the MSMPR Model 122
4.6. Summary 128
Nomenclature 128
References 128
CHAPTER 5. CRYSTALLIZER SELECTION AND DESIGN 130
5.1. Fundamentals 130
5.2. Selection of a Crystallizer 138
5.3. Equipment Types 142
5.4. Crystallizer Design Procedure 148
5.5. Instrumentation and Control 151
5.6. Crystallizer Costs 153
Nomenclature 154
Reference 155
CHAPTER 6. PRECIPITATION PROCESSES 156
6.1. Introduction 156
6.2. Physical and Thermodynamic Properties 156
6.3. Nucleation Kinetics 158
6.4. Crystal Growth Kinetics 161
6.5. Other Processes Attributes in Precipitation 163
6.6. Experimental Techniques 167
6.7. Modeling and Control of Crystal 169
6.8. Precipitation in Practice 172
6.9. Summary 173
Nomenclature 174
References 174
CHAPTER 7. MELT CRYSTALLIZATION 176
7.1. Definitions 176
7.2. Benefits of Melt Crystallization 176
7.3. Phase Diagrams 177
7.4. Crystallization Kinetics 178
7.5. Solid Layer Crystallization 181
7.6. Suspension Crystallization 182
7.7. Concepts of Existing Plants 182
7.8. The Sweating Step 188
7.9. The Washing Step 189
7.10. Continuous Plants 190
Reference 192
CHAPTER 8. CRYSTALLIZER MIXING: UNDERSTANDING AND MODELING CRYSTALLIZER MIXING AND SUSPENSION FLOW 196
8.1. Introduction 196
8.2. Crystallizer Flows 196
8.3. Distribution of Key Variables in Crystallizers 197
8.4. Crystallizers 199
8.5. Scale-Up 204
8.6. Modeling 206
8.7. Summary 212
Acknowledgment 213
Reference 213
CHAPTER 9. CONTROL OF CRYSTALLIZATION PROCESSES 216
9.1. Introduction 216
9.2. Feedback Controllers 219
9.3. Industrial Crystallizer Control 224
9.4. Advanced Continuous Crystallizer Control 236
9.5. Advanced Batch Crystallizer Control 238
Nomenclature 243
Reference 244
CHAPTER 10. BATCH CRYSTALLIZATION 246
10.1. Introduction 246
10.2. Batch Crystallizers 246
10.3. Batch Crystallization Analysis 249
10.4. Factors Affecting Batch Crystallization 253
10.5. Batch Crystallization Operations 259
10.6. Summary 261
Nomenclature 262
Reference 263
CHAPTER 11. CRYSTALLIZATION IN THE PHARMACEUTICAL AND BIOPROCESSING INDUSTRIES 264
1 1.1. The Role of Crystallization in Bioprocesses 264
11.2. Solubility and the Creation of Supersaturation 264
11.3. Control of Particle Size and Morphology 268
1 1.4. The Purity of Biochemicals Produced by Crystallization 273
11.5. Applications of Crystallization in the Pharmaceutical Industry 276
Nomenclature 280
Acknowledgment 281
Reference 281
CHAPTER 12. CRYSTALLIZATION OF PROTEINS 282
12.1. Introduction 282
12.2. Protein Chemistry 284
12.3. Variables Affecting Protein Solubility 289
12.4. Nucleation and Growth Mechanisms 295
12.5. Physicochemical Measurements 295
12.6. Traditional Screening Tools 296
12.7. Summary 298
Nomenclature 298
Acknowledgment 299
Reference 299
CHAPTER 13. CRYSTALLIZATION IN FOODS 302
13.1. Controlling Crystallization in Foods 302
13.2. Control to Produce Desired Crystalline Structure 305
13.3. Control to Prevent Crystallization 308
13.4. Factors Affecting Control of Crystallization 308
13.5. Summary 318
Acknowledgment 318
Reference 319
Index 320