Impact of Ultrasonic Energy on the Crystallization of Dextrose Monohydrate

In this paper, we investigate the potential of ultrasonic energy in assisting the crystallization of dextrose monohydrate, which is primarily manufactured via slow cool batch, lasting 48 h (0.5 °C/h), seeded crystallization; this cooling curve is designed to optimize the crystal growth and give rise to relatively large dextrose crystals. This study was interested in the impact of ultrasound on the nucleation, crystal breakage/size distribution, and rate of growth of the dextrose, while producing a product of the desired crystal size distribution. Experimental results show that ultrasonic energy can be used to induce nucleation and increase the overall mass rate of crystal growth while producing product with the desired crystal size distribution.