Polymorph Control of L-Phenylalanine in Cooling Crystallization by Ultrasonication

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    2 Citations (Scopus)

    Abstract

    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
    DOIs
    Publication statusAccepted/In press - 2018 Jan 1

    Fingerprint

    Crystallization
    Polymorphism
    Phenylalanine
    Cooling
    Food additives
    Chemical properties
    Amino acids
    Raw materials
    Nucleation
    Physical properties
    Ultrasonics
    Amino Acids
    Crystals

    Keywords

    • Amino acids
    • Nucleation
    • Polymorphism
    • Sonocrystallization
    • Ultrasound

    ASJC Scopus subject areas

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

    Cite this

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    abstract = "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.",
    keywords = "Amino acids, Nucleation, Polymorphism, Sonocrystallization, Ultrasound",
    author = "Yuki Ike and Izumi Hirasawa",
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    AU - Hirasawa, Izumi

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    AB - 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.

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    KW - Sonocrystallization

    KW - Ultrasound

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