Ultrasound-Assisted Slug-Flow Tubular Crystallization for Preparation of Fine Ibuprofen Crystals

被引:7
|
作者
Yuan, Mingpu [1 ]
Wang, Jingkang [1 ,2 ]
Huang, Xin [1 ,2 ,3 ]
Wang, Ting [1 ,2 ,3 ]
Wang, Na [1 ,2 ,3 ]
Zhou, Lina [1 ,2 ]
Hao, Hongxun [1 ,2 ,4 ]
机构
[1] Tianjin Univ, Sch Chem Engn & Technol, 92 Weijin Rd, Tianjin 300072, Peoples R China
[2] Collaborat Innovat Ctr Chem Sci & Chem Engn, 92 Weijin Rd, Tianjin 300072, Peoples R China
[3] Tianjin Univ, Zhejiang Inst, Ningbo, Zhejiang, Peoples R China
[4] Hainan Univ, Sch Chem Engn & Technol, 58 Renmin Ave, Haikou 570208, Hainan, Peoples R China
关键词
Continuous crystallization; Ibuprofen crystals; Slug-flow crystallization; Ultrasound; PARTICLE-SIZE; DESIGN; FORMULATION; DELIVERY; GROWTH;
D O I
10.1002/ceat.202100574
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Ibuprofen fine crystals prepared by commonly used methods have some problems such as low-crystallinity product and uneven distributed particle size. An ultrasonic-assisted tubular crystallization system was developed. The effects of tubular crystallization temperature, supersaturation, residence time, surfactant, and flow pattern on the crystal size distribution and average particle size were studied. It was found that ultrasound promotes nucleation and reduces crystal aggregation. Ibuprofen crystals with an average particle size of 6.23 mu m were formed owing to the high degree of continuous supersaturation and promoted micromixing. Finally, a possible mechanism of enhancement of micromixing under ultrasonic and slug flow on tubular crystallization was proposed.
引用
收藏
页码:727 / 736
页数:10
相关论文
共 50 条
  • [41] Ultrasound-Assisted Preparation of Semiconductor/Polymer Photoanodes and Their Photoelectrochemical Properties
    Sonawane, Shirish
    Neppolian, Bernaudshaw
    Teo, Boon
    Grieser, Franz
    Ashokkumar, Muthupandian
    JOURNAL OF PHYSICAL CHEMISTRY C, 2010, 114 (11): : 5148 - 5153
  • [42] Effect of process parameters on crystal size and morphology of lactose in ultrasound-assisted crystallization
    Patel, S. R.
    Murthy, Z. V. P.
    CRYSTAL RESEARCH AND TECHNOLOGY, 2011, 46 (03) : 243 - 248
  • [43] Preparation of MFI type tubular membranes by steam-assisted crystallization
    Alfaro, S
    Arruebo, M
    Coronas, J
    Menéndez, M
    Santamaría, J
    MICROPOROUS AND MESOPOROUS MATERIALS, 2001, 50 (2-3) : 195 - 200
  • [44] Currents on ultrasound-assisted extraction for sample preparation and spectroscopic analytes determination
    Júnior, DS
    Krug, FJ
    Pereira, MD
    Korn, M
    APPLIED SPECTROSCOPY REVIEWS, 2006, 41 (03) : 305 - 321
  • [45] Ultrasound-assisted preparation of ZnO nanostructures: understanding the effect of operating parameters
    Sikwal, Niraj R.
    Sonawane, Shirish H.
    Bhanvase, Bharat A.
    Ramisetty, Kirankumar
    Pinjari, Dipak V.
    Gogate, Parag R.
    Babu, Rajulapati Satish
    GREEN PROCESSING AND SYNTHESIS, 2016, 5 (02) : 163 - 172
  • [46] Ultrasound-assisted freezing for the preparation of aerogel-based intelligent packaging
    Wu, Yuan
    Lan, Yu-tian
    Gan, Tian
    Liu, Bing
    FOOD HYDROCOLLOIDS, 2025, 158
  • [47] Ultrasound-Assisted Preparation of Exopolysaccharide/Nystatin Nanoemulsion for Treatment of Vulvovaginal Candidiasis
    Song, Ruiteng
    Yan, Fang
    Cheng, Min
    Dong, Fakun
    Lin, Yongqi
    Wang, Yuzhen
    Song, Bo
    INTERNATIONAL JOURNAL OF NANOMEDICINE, 2020, 15 : 2027 - 2044
  • [48] Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients
    Koshani, Roya
    Jafari, Seid Mandi
    ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2019, 270 : 123 - 146
  • [49] Lesser known ultrasound-assisted heterogeneous sample-preparation procedures
    de Castro, Maria Dolores Luque
    Priego-Capote, Feliciano
    TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2007, 26 (02) : 154 - 162
  • [50] Optimization of Ultrasound-Assisted Preparation of Calcium Citrate from Bovine Bone
    Shan, Yuanyuan
    Liu, Yehongxuan
    Dai, Yurou
    Zhou, Yuan
    Yi, Yanglei
    Wang, Xin
    Liu, Bianfang
    Lü, Xin
    Shipin Kexue/Food Science, 2019, 40 (20): : 279 - 285