نسخه پاییز 1399
نوع مقاله :
شناسه دیجیتال (DOI) :
کد پذیرش :
موضوعی تعریف نشده!
- نویسنده/گان : علی حبیبی، محمدعلی دهنوی
کریستالیزاسیون پرکاربردترین فرآیند جداسازی در صنایع شیمیایی بعد از تقطیر است. ویژگیهایی نظیر گزینشپذیری و انرژی پایین، تولید مادهی جامد با خلوص بالا و مورفولوژی خاص و همچنین توزیع اندازه ذرات مناسب موجب افزایش اقبال به سمت این فرآیند شدهاست. در صنایع شیمیایی به طور گسترده از فرآیند کریستالیزاسیون استفاده میشود. در مطالعهی حاضر به کاربرد این فرآیند در صنایع دارویی و غذایی پرداخته شدهاست. معمولترین نوع داروهای خوراکی قرصها هستند. قابلیت تبدیل مستقیم مواد دارویی به قرص یکی از ویژگیهای مهمی است که میتوان با کنترل فرآیند کریستالیزاسیون به آن دست یافت. کریستالیزاسیون کروی میتواند با تولید کریستالهای کروی با سایز مناسب این ویژگی را فراهم کند. کوکریستالیزاسیون و کریستالیزاسیون ضدحلال نیز از روشهایی هستند که منجر به تولید کریستالهایی با توزیع اندازه یکنواخت و مناسب میشوند که موجب بهبود ویژگیهای فیزیکی مواد دارویی نظیر سرعت انحلال و جریان پذیری میشود. به طور مشابه کریستالیزاسیون ترکیبات موجود در مواد غذایی نیز موجب بهبود ویژگیهای مواد غذایی میشود که از مهمترین آنها میتوان به ویژگیهای ظاهری، طعم و مادگاری آنها اشاره کرد. برای مثال کنترل کریستالیزاسیون یخ در مواد غذایی و دسرهای یخزده تاثیر به سزایی در کیفیت و ماندگاری آنها دارد.
کلید واژه :
کریستالیزاسیون، کریستال، صنایع دارویی، صنایع غذایی.
Crystallization, after distillation, is the most common separation processes in chemical industries. Properties like selectivity and low energy consumption, high purity solid phase production with specific morphology and also, proper size distribution have led to the popularity of this process. There is a vast usage of crystallization in chemical industries. In the current study, the application of this process in pharmaceutical and food industry is studied. The most common dosage of oral drugs is tablet. The ability of direct tableting is one of the most important properties which can be controlled by crystallization. Spherical crystallization can meet this need producing spherical crystals with narrow size distribution. Cocrystallization and anti-solvent crystallization, also, are of the methods which can improve drug properties like dissolution rate and flowability by narrow and proper size distribution of drug crystals. Similarly, crystallization of ingredients in food products can also improve their features, the most important ones of which is visual and sensual properties and shelf life. For instance, controlling crystallization of ice crystals in frozen food and desserts can surprisingly affect the quality and shelf life of them.
key words :
Crystallization, Crystal, Pharmaceutical Industry, Food Industry.
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