KẾT TINH POTASSIUM DIHYDROGEN PHOSPHATE - SỰ TIẾN HÓA CỦA KÍCH THƯỚC HẠT

Các tác giả

Email tác giả liên hệ:

tamlm@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.2025.1753

Từ khóa:

KDP, Solid-liquid equilibrium, Meta stable zone width, Crystallization, Antisolvent

Tóm tắt

Potassium dihydrogen phosphate (KDP) is widely utilized in food additives, laser technology, and multi-nutrient fertilizers. Besides the purity, particle size distribution (PSD) of KDP is critical quality parameter, which is the primary focus in this study. For this purpose, a systematic study was carried out. KDP crystals were synthesized through a crystallization process employing various operation modes. The evolution of crystal size over time was monitored using two distinct techniques, including real-time online monitoring via laser measurement and offline analysis through microscopic analysis. The crystal growth dynamics were found to be influenced by the degree of supercooling and the anti-solvent employed. Crystals obtained through natural cooling versus anti-solvent technique exhibited that nucleation and crystal growth are strongly dependent on fluctuations in supersaturation levels. Chemical composition analysis of the optimized products revealed that the KDP crystals achieved a purity greater than 99%, confirming that the crystallization process was efficient, with minimal incorporation of impurities into the crystal structure, thereby ensuring the product's quality.

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Tiểu sử của Tác giả

Minh Tam Le, Ho Chi Minh City University of Technology and Education, Vietnam

Le Minh Tam, PhD at Max Planck Institute for Dynamics of Complex Technical Systems, Magdeburg, Germany. Postdoctoral research at Vietnam Academy of Science and Technology. Editorial Board Member of JCERU journal. Expertise in the fields of advanced materials, enantiomer separation, crystallization, chromatography, process analytical technology (PAT), chemical and bio-process engineering.

Email address: tamlm@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-5372-346X

Phuong Bui Thi Thanh, Nong Lam University, Ho Chi Minh City, Vietnam

Bui Thi Thanh Phuong received bachelor’s degree in food technology at Nong Lam University in 2015. In 2015, Phuong conducted a research project to create a syrup with high vitamin C content extracted from Acerola. Phuong is currently pursuing a master’s degree for Food Technology at Nong Lam University. Email address: Thanhphuongbui71@gmail.com. ORCID:  https://orcid.org/0009-0006-0791-6750

Tuyen Kha Chan, Agriculture and Forestry University, Ho Chi Minh City, Vietnam

Associate Professor Kha Chan Tuyen is currently Head of Department of Food Microbiology and Product Development and Acting Dean of the Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Viet Nam. Kha’s research interest focuses on extraction and encapsulation of bioactive compounds, and thermal processes. He has authored over 70 scientific publications, including peer-reviewed papers and refereed proceedings, 02 reference books, 01 edited book, 05 book chapters, and participated in various national and international conferences, seminars and workshops. Since 2017, he has been appointed as a coordinator of Better Process Control School in collaboration with FDA and CBA (United States). Email address: khachantuyen@hcmuaf.edu.vn. ORCID:  https://orcid.org/0000-0003-0632-7197

Tài liệu tham khảo

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Tải xuống

Đã Xuất bản

2025-05-28

Cách trích dẫn

[1]
M. T. Le, Phuong Bui Thi Thanh, và Tuyen Kha Chan, “KẾT TINH POTASSIUM DIHYDROGEN PHOSPHATE - SỰ TIẾN HÓA CỦA KÍCH THƯỚC HẠT”, JTE, vol 20, số p.h 02, tr 95–104, tháng 5 2025.

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