Crystallization problem!
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The crystallization effect of our products is not as good as before. The crystallization effect is not good at all, which seriously affects the difficulty of packaging and the working environment. Some say that we use a reactor to introduce new impurities that affect the crystallization. Some say that the reaction effect affects the crystallization. We are now studying methods to improve crystallization. What are the conditions that affect crystallization? I want to comprehensively explain it.* * Taking our opinions into consideration, personal knowledge is still lacking a lot.~
Hello! Supersaturation, cooling rate, stirring speed and crystallization time will all affect crystallization
The concentration, cooling rate, whether to stir and the stirring speed, the selected solvent, and the supersaturation interval may all affect it. Generally speaking, when the crystallization speed is much greater than the crystal growth speed, the crystal grains will be smaller and the material will be sticky. On the contrary, the grains are larger and the material is easier to filter. When the crystallization speed and crystal growth speed are similar, the crystal grains will be large or small.
What is the controlled process of cooling crystallization? When do you start stirring? Stirring speed? When to add seed crystals? Generally, crystallization is an exothermic reaction. How to control the cooling water? Asking for an expert’s answer! 1!
This post was last edited by chicanpk on 2016-7-27 17:05 Stirring should be always on. The cooling water and stirring speed should be comprehensively considered with the crystallization speed, crystal particle size, etc. The stirring speed can ensure that the bottom crystallization does not stick to the outlet valve. The seed crystal should be added when the crystallization temperature is reached. personal opinion