Seed Recipe Design for Batch Cooling Crystallization with Application to L-Glutamic Acid

In this paper, a seed recipe design is proposed for batch cooling crystallization to obtain the desired product attributes including product yield and product size distribution, based on simulation studies and experiments on beta-L-glutamic acid (beta-LGA) crystallization. The impact of seed recipe on product attributes is investigated based on the population balance model (PBM) simulations with respect to the size-dependent growth of crystals. It is found that the product yield is primarily affected by the seed loading ratio (SLR) and the batch time, but less affected by the mean size and variance of seeds. Smaller seeds could improve the product yield, and in contrast, larger seeds facilitate the growth into larger crystals but require a larger SLR to ensure the product yield. By introducing an objective function for optimization with the above PBM, a seed recipe design is given for obtaining the desired product attributes as above mentioned. In addition, it is found that washing seeds by the solvent is necessary to ensure seed quality for quantitative seed recipe design and implementation, by comparing three different seed preparation methods. Simulation tests and experiments well demonstrate the effectiveness of the proposed seed recipe design for seeded batch cooling crystallization.