thematique : PRODIS

Polymorphism in Processes of Crystallization in Solution: A Practical Review

Here we review the polymorphism of organic molecules, obtained through batch crystallization in solution carried out in a stirred vessel. Preferential formation of a polymorph, crystal habit, and size depend strongly on the kinetics of the mechanisms involved. First, we recall the concepts of crystallization from solution. Second, phase transitions are introduced, discussed, and illustrated....

Corrigendum to “Convective Drying Characteristics of Amelie Mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage” [Journal of Food Engineering 88 (4) 429&ndas

Dissa, A.O., H. Desmorieux, J. Bathiebo, and J. Koulidiati. “Corrigendum to ‘Convective Drying Characteristics of Amelie Mango (Mangifera Indica L. Cv. “Amelie”) with Correction for Shrinkage’ [Journal of Food Engineering 88 (4) 429–437].” 90, no. 2 (January 2009): 315. doi:10.1016/j.jfoodeng.2008.06.013. Pages:315 Publication: Journal of Food Engineering

Formation of co-crystals: Kinetic and thermodynamic aspects

Gagnière, E., D. Mangin, F. Puel, A. Rivoire, O. Monnier, E. Garcia, and J.P. Klein. “Formation of Co-Crystals: Kinetic and Thermodynamic Aspects.” 311, no. 9 (2009): 2689–95. doi:10.1016/j.jcrysgro.2009.02.040. Pages:2689-2695 Publication: Journal of Crystal Growth

Freezing step controls the mannitol phase composition heterogeneity

Nakagawa, Kyuya, Wataru Murakami, Julien Andrieu, and Séverine Vessot. “Freezing Step Controls the Mannitol Phase Composition Heterogeneity.” 87, no. 8 (2009): 1017–27. doi:10.1016/j.cherd.2009.01.008. Pages:1017-1027 Publication: Chemical Engineering Research and Design