Purification of 2,4-dinitrochlorobenzene using layer melt crystallization: Model and experiment

Separation performance and agglomeration behavior analysis of solution crystallization in food engineering

This study employed solution crystallization in food engineering to prepare a high-purity vitamin intermediate, optimize its crystal morphology and regulate its particle size distribution. Model analysis was performed to investigate the quantitative correlations between the process variables and target parameters, indicating the substantial effect of temperature on separation performance. Under optimal conditions, the product purity exceeded 99.5%, which meets the requirement of the subsequent synthesis process. A high crystallization temperature reduced the agglomeration phenomenon and increased particle liquidity. Herein, we also proposed a temperature cycling strategy and a gassing crystallization routine to optimize the particle size. The results illustrated that the synergistic control of temperature and gassing crystallization could substantially improve the separation process. Overall, based on a high separation efficiency, this study combined model analysis and process intensification pathways to explore the process parameters on product properties such as purity, crystal morphology, and particle size distribution.

Modeling and Operating Time Optimization of Layer Melt Crystallization and Sweating Processes

Improving the separation efficiency of the layer melt crystallization process is a key but difficult task. Herein, a comprehensive model involving both crystallization and sweating was proposed and used to optimize the operating time of crystallization and sweating processes. The crystallization process was modeled based on the relationship between differential and integral distribution coefficients under a constant layer growth rate. For the sweating process, an empirical sweating equation was employed to govern the sweating model, the parameters of which were determined experimentally using P-xylene as the model substance. The separation efficiency was then optimized by minimizing the operating time at a given product purity and yield. A sensitivity analysis showed that the crystallization and sweating times nonlinearly increase with increasing yield. After the yield exceeds 0.65, an increasing crystallization time is the dominant factor in improving the separation efficiency, while the sweating time and ratio even slightly decrease. The total operating time at low yield is U-shaped with the layer growth rate. The optimal layer growth rate decreases with increasing yield. This model provides guidance for determining the optimal operating parameters of layer melt crystallization and sweating processes.

Recent Advance of Melt Crystallization, Towards Process Intensification and Techniques Development

Melt crystallization has been considered as a green separation technique and widely applied in industry and manufacture due to several attractive features, including no need for solvent, achieving specific product...