Polymorph Control of L-Phenylalanine in Cooling Crystallization by Ultrasonication

Yuki Ike*, Izumi Hirasawa

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    9 Citations (Scopus)


    Most of the amino acids that are utilized as medical raw materials and food additives show polymorphism. To improve the physical and chemical properties of the crystals, an effective method for polymorph control is required in the crystallization process. In this study, polymorph control of L-phenylalanine in cooling crystallization by ultrasonication was investigated. L-Phenylalanine crystallizes in anhydrate and monohydrate forms. Without ultrasonication, a mixture of monohydrate and anhydrate forms was obtained. In contrast, the yield of monohydrate was increased by ultrasonication. In addition, ultrasonication shortened the induction time. It was considered that ultrasonic energy could supply the energy required for primary nucleation.

    Original languageEnglish
    JournalChemical Engineering and Technology
    Publication statusAccepted/In press - 2018 Jan 1


    • Amino acids
    • Nucleation
    • Polymorphism
    • Sonocrystallization
    • Ultrasound

    ASJC Scopus subject areas

    • Chemistry(all)
    • Chemical Engineering(all)
    • Industrial and Manufacturing Engineering


    Dive into the research topics of 'Polymorph Control of L-Phenylalanine in Cooling Crystallization by Ultrasonication'. Together they form a unique fingerprint.

    Cite this