Ultrasonication as a potential tool to predict solute crystallization in freeze-concentrates

Application of ultrasonic-enhanced active seed crystals in the removal of sodium oxalate from alumina refinery waste liquor

When organic matter, especially sodium oxalate (Na2C2O4), accumulates to a certain extent, it will seriously affect the alumina production process in the refinery and therefore urgently needs to be removed. This work attempts to illuminate the benefits of ultrasonic intensification of the crystallization process of Na2C2O4, taking the alumina refinery waste liquor, i.e., flat plate washing liquor, as a case study. The effects of different operating parameters (seed crystal addition amount, caustic soda concentration, reaction time, ultrasonic power) on the crystallization behavior and yield are discussed, and it is found that ultrasonic can increase the Na2C2O4 removal rate to 70.4%. The addition of ultrasonic promotes the morphological evolution of Na2C2O4 and is of great significance to the optimization of the components of the precipitated Na2C2O4. Specifically, the proportion of Na2C2O4 in the crystallized product reaches 64% with conventional conditions, while it reaches 77% with ultrasonic conditions. Therefore, ultrasonic can greatly reduce the alkali loss caused by the crystallization process of Na2C2O4 in flat plate washing liquor, which has great economic benefits.

Electroconvective viscous fingering in a single polyelectrolyte fluid on a charge selective surface

When a low-viscosity fluid displaces into a higher-viscosity fluid, the liquid-liquid interface becomes unstable causing finger-like patterns. This viscous fingering instability has been widely observed in nature and engineering systems with two adjoined fluids. Here, we demonstrate a hitherto-unrealizable viscous fingering in a single fluid-solid interface. In a single polyelectrolyte fluid on a charge selective surface, selective ion rejection through the surface initiates i) stepwise ion concentration and viscosity gradient boundaries in the fluid and ii) electroconvective vortices on the surface. As the vortices grow, the viscosity gradient boundary pushes away from the surface, resulting viscous fingering. Comparable to conventional one with two fluids, i) a viscosity ratio ([Formula: see text]) governs the onset of this electroconvective viscous fingering, and ii) the boundary properties (finger velocity and rheological effects) - represented by [Formula: see text], electric Rayleigh ([Formula: see text]), Schmidt ([Formula: see text]), and Deborah ([Formula: see text]) numbers - determine finger shapes (straight v.s. ramified, the onset length of fingering, and relative finger width). With controllable onset and shape, the mechanism of electroconvective viscous fingering offers new possibilities for manipulating ion transport and dendritic instability in electrochemical systems.

Miscibility as a factor for component crystallization in multisolute frozen solutions

The relationship between the miscibility of formulation ingredients and their crystallization during the freezing segment of the lyophilization process was studied. The thermal properties of frozen solutions containing myo-inositol and cosolutes were obtained by performing heating scans from -70 °C before and after heat treatment at -20 °C to -5 °C. Addition of dextran 40,000 reduced and prevented crystallization of myo-inositol. In the first scan, some frozen solutions containing an inositol-rich mixture with dextran showed single broad transitions (Tg's: transition temperatures of maximally freeze-concentrated solutes) that indicated incomplete mixing of the concentrated amorphous solutes. Heat treatment of these frozen solutions induced separation of the solutes into inositol-dominant and solute mixture phases (Tg' splitting) following crystallization of myo-inositol (Tg' shifting). The crystal growth involved myo-inositol molecules in the solute mixture phase. The amorphous-amorphous phase separation and resulting loss of the heteromolecular interaction in the freeze-concentrated inositol-dominant phase should allow ordered assembly of the solute molecules required for nucleation. Some dextran-rich and intermediate concentration ratio frozen solutions retained single Tg's of the amorphous solute mixture, both before and after heat treatments. The relevance of solute miscibility on the crystallization of myo-inositol was also indicated in the systems containing glucose or recombinant human albumin.