Anti‐solvent effect of crystallization by feeding ethanol under microwave radiation | Zendy

Asakuma Y. | Zendy; Murakami Y. | Zendy; Konishi M. | Zendy

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Anti‐solvent effect of crystallization by feeding ethanol under microwave radiation

Author(s) -

Asakuma Y.,

Murakami Y.,

Konishi M.

Publication year - 2014

Publication title -

crystal research and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.377

H-Index - 64

eISSN - 1521-4079

pISSN - 0232-1300

DOI - 10.1002/crat.201300327

Subject(s) - crystallization , nucleation , microwave , diffusion , ethanol , solvent , crystal (programming language) , chemistry , aqueous solution , particle size , crystal growth , chemical engineering , materials science , particle size distribution , analytical chemistry (journal) , chromatography , crystallography , organic chemistry , thermodynamics , physics , quantum mechanics , computer science , engineering , programming language

The nucleation and crystal growth of sodium chloride in aqueous solution during crystallization by ethanol droplet feeding were investigated by determining the suspension density and crystal size distribution. Crystallization was conducted in a microwave reactor, and the effect of the power, stirring speed, and ethanol concentration were investigated to clarify the anti‐solvent effect under microwave radiation. Molecular diffusion was accelerated by fine particle production due to microwave radiation when the stirring speed was low and ethanol concentration was high. However, moderate microwave power and stirring speed were required for efficient molecular diffusion.

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