Abstract
The effects of reactor internals and reactant mixing on the measured metastable zone width (MSZW) associated with the batch crystallization of l-glutamic acid from supersaturated aqueous solutions are presented. The results of cooling crystallization experiments, as carried out at three reactor scales (450 mL, 2 L, and 20 L) agitated at various stirring speeds using an industry-standard retreat curve impeller with a single beaver-tail baffle, are shown. The observed MSZWs are mostly found to decrease with increasing stirring speed, with enhanced nucleation also being observed as the reactor scale increased; albeit hindered nucleation was found at higher stirrer speeds in the 450-mL reactor experiments. The MSZW data are correlated with Reynolds number to reveal a model reflecting the combined influences of hydrodynamics and scale on the overall nucleation process.
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