In cooling crystallisation, the effect of the additive amino acid L-phenylalanine on the stabilisation of the metastable -form of L-glutamic acid was examined. The qualities of a solid product are directly determined through crystallisation, which is an effective process for purification, separation, and particles. The addition L-phenylalanine was shown to be effective in stabilising the pure metastable -form in L-glutamic acid crystallisation in this investigation. At an L-glutamic acid concentration of 30-45 (g/L), an additive concentration of 0.05-0.1 (g/L) was sufficient to stabilise the 100 percent wt metastable-form in the solid product. Furthermore, the current findings revealed that additive L-phenylalanine adsorption on the (001) surface of the -form was more favourable than that of the -form molecular, resulting in additive molecular occupying the nucleation sites of stable -form, inhibiting nucleation and growth of -form and permitting metastable -form stabilisation.
Institute of Chemical Technology, Vietnam Academy of Science and Technology (VAST), Ho Chi Minh City, Viet Nam.
View Book :- https://stm.bookpi.org/AAER-V9/article/view/1009