The Study Of Sodium Cyclamate On The Solid-Liquid Equilibrium And Crystallization

Sodium cyclamate that is a kind of artificial sweeteners has many merits, for example easy synthesis process, low calorie, high sweetness and stability. Depending on these good features, it has been widely used. It still has many problems comparing with the foreign products, such as bad crystal structure and uniformed particle size. Depending on the thermodynamics, the systemic research on the crystallization of sodium cyclamate was carried out.The solubility at different pure solvents and mixed solvents was measured by a laser technique at atmospheric pressure. The experimental data was correlated by the modified Apelblat model, three-parameter Van’t Hoff equation, (CNIBS)/Redlich-Kister equation and modified Jouyban-Acree equation. In addition, all the calculated values agreed with all the experimental data during the studied temperature range. We also tried to calculate the thermodynamic functions (ΔHsol, ΔGsol, ΔSsol) and the metastable zone.Depending on thermodynamics study, the effect of parameters on the product quality, such as the final crystallization temperature, crystal growing time, agitation speed and drying time, was carried out systematically. The best procedure condition was confirmed.The surface entropy factors was carried out to identified by the nucleation theory. The crystal structure of sodium cyclamate was identified by the X-ray diffraction spectrurm at the software of Materials studio. The crystal cell parameters, space group and crystal system were decided at the same time.This research supported the basic knowledge for the following research by others. Familiar research has not been published yet.