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Related Concept Videos

Crystal Growth: Principles of Crystallization01:25

Crystal Growth: Principles of Crystallization

Crystallization is a phase transformation process in which crystals are precipitated from a supersaturated solution or formed from other sources. During crystallization, atoms or molecules arrange themselves into a well-defined, rigid crystal lattice to minimize energy.
Initiating crystallization involves manipulating the concentration of the solute and the temperature of the solution. Since crystal growth occurs when the ratio of concentration and solubility of the solute in the solvent – the...
Recrystallization: Solid–Solution Equilibria01:10

Recrystallization: Solid–Solution Equilibria

Recrystallization is a purification technique used to separate impurities from solid compounds. In this technique, no chemical reactions occur. Instead, it exploits physical properties only, specifically, the solubility differences between the desired compound and impurities, either at a single temperature or at different temperatures, and under other selected conditions. The solid-solution equilibrium (solubility equilibrium) of each component in the solution represents a binary phase...
Polymer Classification: Crystallinity01:21

Polymer Classification: Crystallinity

Unlike ionic or small covalent molecules, polymers do not form crystalline solids due to the diffusion limitations of their long-chain structures. However, polymers contain microscopic crystalline domains separated by amorphous domains.
Crystalline domains are the regions where polymer chains are aligned in an orderly manner and held together in proximity by intermolecular forces. For example, chains in the crystalline domains of polyethylene and nylon are bound together by van der Waals...
Precipitation Processes01:12

Precipitation Processes

The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...
Solution Equilibrium and Saturation01:59

Solution Equilibrium and Saturation

Imagine adding a small amount of sugar to a glass of water, stirring until all the sugar has dissolved, and then adding a bit more. You can repeat this process until the sugar concentration of the solution reaches its natural limit, a limit determined primarily by the relative strengths of the solute-solute, solute-solvent, and solvent-solvent attractive forces. You can be certain that you have reached this limit because, no matter how long you stir the solution, undissolved sugar remains. The...

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Related Experiment Video

Updated: May 13, 2026

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering
09:15

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering

Published on: August 14, 2018

Advances in food crystallization.

Richard W Hartel1

  • 1Department of Food Science, University of Wisconsin, Madison, WI, USA. rwhartel@wisc.edu

Annual Review of Food Science and Technology
|March 8, 2013
PubMed
Summary
This summary is machine-generated.

Controlling food crystallization impacts product quality and shelf life. Recent advancements in measurement and characterization tools enhance our understanding and control of crystallization processes.

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Related Experiment Videos

Last Updated: May 13, 2026

Growing Protein Crystals with Distinct Dimensions Using Automated Crystallization Coupled with In Situ Dynamic Light Scattering
09:15

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Published on: August 14, 2018

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Crystallization of Proteins on Chip by Microdialysis for In Situ X-ray Diffraction Studies
12:38

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Area of Science:

  • Food science and technology
  • Crystallization science
  • Materials science

Background:

  • Crystallization significantly influences food product quality, functionality, and shelf life.
  • Achieving desired crystal attributes (content, size, shape, polymorph) is crucial for food manufacturing.
  • Understanding crystallization phenomena is key to controlling food product characteristics.

Purpose of the Study:

  • To review recent technical developments in measuring and characterizing food crystallization.
  • To discuss advancements in controlling crystallization during food processing and storage.
  • To highlight improved tools for understanding the physico-chemical aspects of food crystallization.

Main Methods:

  • Review of recent scientific literature on food crystallization.
  • Analysis of technical developments in analytical and characterization techniques.
  • Discussion of process control strategies for crystallization in food systems.

Main Results:

  • Improved tools for studying food crystals (content, size distribution, shape, polymorph).
  • Enhanced understanding of the physico-chemical phenomena governing food crystallization.
  • Better ability to control crystallization during food processing and storage.

Conclusions:

  • Recent technical advancements have significantly improved the study and control of food crystallization.
  • Enhanced understanding facilitates the manufacturing of food products with desired quality and extended shelf life.
  • Continued development in measurement and control technologies is vital for food industry innovation.