Unlike crystallization from melting and freezing, heat transfer is not the decisive process in cystallization from solution because the properties of the crystalline product depend primarily on supersaturation generated by cooling, evaporation, drowning out, or a reaction. The quality components of the product (i.e., its crystal size distribution, its median crystal size, its purity, and its crystal shape) are strongly influenced by (a) the geometry and type of the crystallizer, (b) the operating conditions, and (c) the properties of the liquid and solid phases.
Registered in England & Wales No. 3099067
5 Howick Place | London | SW1P 1WG © 2024 Informa UK Limited
