CRYSTALLISATION PROCESS USING ULTRASOUND

The present invention relates to a process for the crystallisation of a soli d phase from a liquid, characterised in that the liquid during crystallisation is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequ...

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Bibliographische Detailangaben
Hauptverfasser:	ARENDS, BEREND JAN, BLINDT, RENOO AVINASH, JANSSEN, JO, PATRICK, MARIA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AFTER-TREATMENT OF SINGLE CRYSTALS OR A HOMOGENEOUSPOLYCRYSTALLINE MATERIAL WITH DEFINED STRUCTURE ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES APPARATUS THEREFOR CANDLES CHEMISTRY CRYSTAL GROWTH DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY PERFORMING OPERATIONS PERFUMES PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS PRODUCTION OF A HOMOGENEOUS POLYCRYSTALLINE MATERIAL WITHDEFINED STRUCTURE REFINING BY ZONE-MELTING OF MATERIAL SEPARATION SINGLE CRYSTALS OR HOMOGENEOUS POLYCRYSTALLINE MATERIAL WITHDEFINED STRUCTURE SINGLE-CRYSTAL-GROWTH SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNIDIRECTIONAL SOLIDIFICATION OF EUTECTIC MATERIAL ORUNIDIRECTIONAL DEMIXING OF EUTECTOID MATERIAL
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Beschreibung
Zusammenfassung:	The present invention relates to a process for the crystallisation of a soli d phase from a liquid, characterised in that the liquid during crystallisation is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequen cy that nucleation of stable crystals in the liquid is induced without exceedin g the cavitation threshold and the occurrence of transient cavitation and the accompagnying flavour deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.