Utilizing the polymorphic change in the crystallization operation under a constant temperature, the generation of local supersaturation in the regions around the gas-liquid interfaces caused by minute-bubble formation was clarified. Glycine, which has three polymorphs of stable γ-form, metastable α-form, and unstable β-form at the mild crystallization temperature, was crystallized using an antisolvent method supplying N
2 minute-bubbles. At a solution temperature of 303 K, methanol as an antisolvent was mixed into the saturated glycine solution. The mixture ratio of methanol (
φ MeOH) was varied in the range of 10 - 60 vol%. While mixing methanol with the saturated glycine solution, N
2 minute-bubbles with an average bubble size of 10 μm were continuously supplied to the mixed solution using a self-supporting bubble generator, and glycine was crystallized. For comparison, glycine crystallization with no-supplying N
2 minute-bubbles was carried out using a propeller type mixer with four blades. The results indicated that : 1) at 0.5 min crystallization, β-form glycine with no-supplying N
2 minute-bubbles was crystallized predominantly at a
φ MeOH of 60 vol%, and minute-bubble supply enabled the expansion of the generation region of β-form in the
φ MeOH range of 30 - 60 vol%; 2) N
2 minute-bubble supply resulted in the inhibition of polymorphic transformation from unstable β-form to metastable α-form with
tc increase. Moreover, the supersaturation ratio of β-form (
C0/
Cs
β) in the bulk liquid was determined from the solubility of β-form (
Cs
β) at various
φ MeOH values and the initial concentration of glycine (
C0). Consequently, N
2 minute-bubble supply decreased
C0/
Cs
β necessary for the generation of β-form to 1.7, while the crystallization of β-form with no-supplying minute-bubbles progressed mainly in the
C0/
Cs
β range over 3.0.
View full abstract