Cao Wu, Zhou Chen*, Ya Hu, Zhiyuan Rao, Wangping Wu and Zhaogang Yang* Pages 2425 - 2431 ( 7 )
Crystallization is a significant process employed to produce a wide variety of materials in pharmaceutical and food area. The control of crystal dimension, crystallinity, and shape is very important because they will affect the subsequent filtration, drying and grinding performance as well as the physical and chemical properties of the material. This review summarizes the special features of crystallization technology and the preparation methods of nanocrystals, and discusses analytical technology which is used to control crystal quality and performance. The crystallization technology applications in pharmaceutics and foods are also outlined. These illustrated examples further help us to gain a better understanding of the crystallization technology for pharmaceutics and foods.
Crystallization, pharmaceutics, foods, analytical technology, nanocrystals, chemical properties.
School of Mechanical and Power Engineering, Nanjing Tech University, Nanjing, Jiangsu, 211800, School of Mechanical and Power Engineering, Nanjing Tech University, Nanjing, Jiangsu, 211800, College of Materials Science and Technology, Nanjing University of Aeronautics and Astronautics, Nanjing, 210016, College of Materials Science and Technology, Nanjing University of Aeronautics and Astronautics, Nanjing, 210016, School of Mechanical Engineering, Changzhou University, Changzhou, 213164, Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, Ohio, 43210