مروری بر کاربرد کریستالیزاسیون در صنایع دارویی و غذایی

•   آرشیو : نسخه پاییز و زمستان 1399
•   نوع مقاله : پژوهشی
•   کد پذیرش : 1253
•   موضوع : موضوعی تعریف نشده!
• نویسنده/گان : علی حبیبی، محمدعلی دهنوی
•   کلید واژه : کریستالیزاسیون، کریستال، صنایع دارویی، صنایع غذایی.
•   Abstract :
  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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