Problems with continuous crystallization
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The mother liquor in continuous crystallization has reached the discharge temperature, which is close to room temperature; then, as new mother liquor is fed in, its temperature drops instantly to the discharge temperature, causing the solution to nucleate immediately with no room for growth. How can the shape of the crystals be controlled?
{:3_54:} Where does the mother liquor go to undergo crystallization at room temperature? . . I didn’t understand. . . .
The crystallization mother liquor is fed into the crystallization tank.
You might want to look for a book on crystallization; I can’t remember the exact title. Since your crystallization occurs too quickly and you want to slow it down, you could use a mother liquor tank and add the stock solution gradually, feeding it all into the crystallizer. It’s just a suggestion. . . I’ve never seen a process for crystallizing inorganic salts. . .
It doesn’t have to be an inorganic salt; it can also be an organic salt or an organic compound. What I am doing now is organic salts.
There must be a mixing device (a mixer or a forced circulation pump); if the feed location is appropriate and the circulation rate is right, there will be no problems like those mentioned by the questioner
This post was last edited by Engineering-Rebel on 2016-8-12 at 16:28. Can you elaborate on this? Or send a private message via the in-app messaging.