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首页> 外文期刊>Crystal growth & design >Crystallization Process Design Using Thermodynamics To Avoid Oiling Out in a Mixture of Vanillin and Water
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Crystallization Process Design Using Thermodynamics To Avoid Oiling Out in a Mixture of Vanillin and Water

机译：使用热力学避免在香兰素和水的混合物中结油的结晶工艺设计

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Classical thermodynamics was used to model the vanillin and water phase diagram. Activity coefficient models, NRTL and UNIQUAC, were used to regress experimental equilibrium data. The vanillin and water mixture displays a liquid?liquid equilibrium that interacts with vanillin’s solid?liquid equilibrium, thus creating a challenge for crystallization processes. Using infrared spectroscopy we have experimentally shown that when the system entered the metastable liquid-liquid equilibrium region, by varying either composition or temperature, the phenomenon of oiling out could occur. By selecting operating points outside the metastable liquid?liquid equilibrium, oiling out was consistently avoided. Having validated the thermodynamic model’s accuracy and predictability, a robust process was designed allowing crystallized mass maximization while ensuring a direct route to crystallization. Utilizing a conceptual division of the desired portion of the phase diagram in operating zones, it was shown that a process can be qualitatively optimized with regard to process time, number of fines, and purity, concomitantly to crystallized mass maximization.
机译：经典的热力学用来模拟香兰素和水相图。活性系数模型NRTL和UNIQUAC用于回归实验平衡数据。香兰素和水的混合物表现出液-液平衡，与香兰素的固-液平衡相互作用，因此对结晶过程提出了挑战。使用红外光谱，我们通过实验表明，当系统进入亚稳态的液-液平衡区域时，通过改变成分或温度，都可能出现出油现象。通过选择亚稳态液-液平衡之外的工作点，可以始终避免上油。在验证了热力学模型的准确性和可预测性之后，设计了一个鲁棒的过程，以使结晶质量最大化，同时确保直接进行结晶的途径。通过在操作区中对相图的期望部分进行概念上的划分，表明可以在处理时间，细粉数量和纯度方面定性优化过程，同时实现结晶质量的最大化。

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